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Oven
Omelet with Pepper Slices |
2 tsp. olive oil
1/2 cup thinly sliced green bell pepper strips
1/2 cup thinly sliced red bell pepper strips
1/4 cup water |
1
small onion, thinly sliced
1-1/2 cups (6 egg equivalent) egg substitute
Pinch of dried oregano
Pinch of dried thyme
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Preheat
oven to 375 F. Heat olive oil in a large cast iron skillet over low heat.
Add green and red pepper and the onion. Cook, stirring frequently, until
vegetables are tender, about 4 minutes. Remove vegetables and set aside.
In a medium bowl, whisk together egg product, water, oregano, and thyme.
Stir in peppers and onions. Pour egg mixture into skillet, stirring to
evenly distribute vegetables. Bake 15 minutes. Cut into wedges and serve
immediately. Use six large eggs instead of egg substitute if desired.
Serves 4. |
