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1 tablespoon butter or cooking oil |
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1/2 cup thinly sliced green pepper |
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1/2 cup thinly sliced onion |
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1/4 to 1/2 teaspoon chili powder |
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1/4 teaspoon ground cumin |
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1/2 cup chopped tomato |
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4 eggs |
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1/4 cup water |
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1 medium tomato, sliced |
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2 tablespoons shredded low-moisture part skim mozzarella cheese |
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Flour tortillas, optional |
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Salsa, optional |
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Reduced-fat sour cream, optional |
In 10-inch omelet pan or skillet with ovenproof handle+ over medium heat, heat butter until just hot enough to sizzle a drop of water. Add pepper, onion, chili powder and cumin. Cook, stirring occasionally, until pepper is soft and onion is translucent, about 3 to 4 minutes. Add chopped tomato. Continue cooking 1 additional minute. Remove from heat. Set aside.
In medium bowl, beat together eggs and water until blended. Pour over vegetables. Cook over medium heat until eggs are almost set, about 6 to 8 minutes. Top with tomato slices. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted and eggs are completely set, about 1 to 2 minutes. Cut into wedges. Serve with tortillas and top with salsa and/or sour cream, if desired.
Note: To make handle ovenproof, wrap completely with aluminum foil. |
