Veggie Omelet

Veggie Omelette

Metric Ingredient Imperial 15 ml vegetable oil 1 tbsp 1 medium onion, chopped 1 1 garlic clove, minced 1 125 ml each red & green pepper, chopped 1/2 cup 1 medium potato, cooked & diced 1 125 ml asparagus, chopped & cooked tender-crisp 1/2 cup 1 medium tomato, seeded & chopped 1 6 eggs 6 75 ml milk 1/3 cup 2 ml crushed dried oregano 1/2 tsp - salt & pepper to taste - - pinch crushed red pepper flakes - 250 ml mozzarella cheese, shredded 1 cup

In a 9 inch (23 cm) ovenproof skillet; heat oil over medium-high heat; saute onion, garlic, red and green peppers for 3 to 5 minutes or until softened. Stir in potato, asparagus and tomato. Whisk together eggs, milk, oregano, salt, pepper and red pepper flakes; pour into skillet and cook until bottom is set. Lift with spatula to allow uncooked portion to flow underneath; cook until almost set. Sprinkle with cheese. Broil until cheese melts, 2 to 3 minutes. Cut into wedges.Serves 4