- 2 eggs
- 1/4 c. skim milk
- Cooking spray
- 3 oz. breakfast sausage -- cooked, drained, and crumbled
- 5 black olives, halved
- 1/2 ripe tomato, chopped
- 1/4 small onion, chopped
- 1/4 green pepper, chopped
- 3 T. marbled cheddar cheese, shredded
- 2 T. salsa
In a mixing bowl, whisk eggs and milk together until well combined. Pour into heated 9-10" skillet coated with cooking spray. Cook gently over medium-low heat until edges turn golden.
Meanwhile, combine cooked sausage, olives, tomato, onion and pepper in another bowl. Toss to mix.
Carefully arrange vegetable mixture on one half of the cooking egg mixture. Using a large spatula coated with cooking spray, lift the unfilled half of the cooked egg mixture over the top of the vegetable mixture to create a pocket. Cook 1 minute more.
Carefully slide the omelet onto a serving plate. Sprinkle with shredded cheese and serve with salsa.
- Yields: 1 serving
- Preparation Time: 15 minutes