ITALIAN-STYLE OMELET

SERVES 4

This is one of those quick, easy and healthy meals. Serve with a salad, Vegetables Steamed in Olive Oil and Garlic or Rosemary Potatoes.

INGREDIENTS

Olive oil

1/2 cup chopped onion (1 small onion)

1 cup chopped red and/or green pepper (1 large pepper)

3 large cloves garlic, chopped or minced

9 to 12 eggs

1 tablespoon dried oregano (use fresh if available)

1 tablespoon dried parsley flakes (use fresh if available)

2 to 3 tablespoons freshly grated Parmesan cheese

Salt and pepper to taste

Heat about 1 tablespoon olive oil in large skillet over medium-high heat. Add onions and peppers; sauté until softened, about 10 minutes. Add the garlic and sauté an additional minute.

Meanwhile, place the eggs in a large bowl with about 2 tablespoons water. Beat with wire whisk until frothy. Add the sauteed vegetables, herbs, cheese and seasoning. Beat until well combined. Heat about 3 tablespoons oil over medium-high heat in same skillet used to sauté the vegetables. Add the egg mixture. Cook until set, pushing sides to center occasionally to allow wet portions to flow to bottom of pan, about 4 minutes. Cut into quarter wedges and carefully turn each wedge to enable top side to get done, about another 2 minutes.

Notes: This omelet is equally good served hot or room temperature. Leftovers make an excellent sandwich. Amounts of ingredients called for can easily be adjusted to individual tastes.

Variations: Other types of vegetables can be added, such as mushrooms, hot peppers, diced tomatoes or cooked, drained and chopped spinach. Diced ham or other meats can also be added. Be creative.

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