2 Roma tomatoes, chopped
˝ Green bell pepper,
˝ Cup chopped onion
1 Clove garlic, minced
1 Teaspoon fresh basil,
1 Teaspoon fresh cilantro,
˝ Teaspoon jalapeno
3 Eggs, well beaten
˝ Cup lowfat Monterey
Jack cheese, shredded
1 Tablespoon olive oil
Salt and freshly ground
pepper to taste
1. Heat the
oil in a medium saucepan. Sauté the onions, garlic, bell peppers
and tomatoes until limp and no liquid remains. Set aside
brush the oil in a non stick medium skillet. Heat the skillet and add the
eggs. Keep the flame low and do not stir. When the underside of the eggs
become lightly brown and stiff, flip over.
3. Add the
filling to half the omelet. Add the cheese, basil, cilantro, jalapeno,
salt and pepper.
4. Fold the
empty half of the omelet over the filling.
5. Cook on
a low flame slowly until the cheese melts. Serve hot.
For as low
as $10 a month!
Copyright © 1996 - M.Murabito. All rights
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