Aunt Catherine's Pepper, Onion, And Potato Omelette
|Olive oil||3 Tablespoon|
|Onion||1 Medium, chopped|
|Green peppers||2 , seeded and diced|
|Cooked potatoes||2 , diced|
|Cooked italian sausage/4 slices low-fat ham, diced||1 , sliced|
|Beaten egg/1 1/2 cups prepared egg substitute||1 1⁄2 Cup (24 tbs), prepared (Use 6 Large Or 8 Medium Eggs)|
|Freshly ground black pepper||To Taste|
|Diced cheese||1 Cup (16 tbs) (Use Cheese Such As Monterey Jack Or Fontina)|
|Fresh tomato||1 , diced (Needn'T Be Peeled)|
Heat the oil in a large skillet, and slowly fry the onion, green peppers, and potato until the potato is browned and the other vegetables are tender.
Stir in the sausage or ham when the potato is almost ready.
Beat the eggs with a fork, adding 2 tablespoons of water and salt and pepper to your taste.
Stir in the diced cheese.
Pour the eggs all at once over the vegetables and sausage in the hot pan.
After the eggs begin to set, stir the omelet (since this is an Italian omelet not a French one), adding the tomato.
Stir once more to let the uncooked egg run underneath; when all the egg is set, but not dry, the omelet is ready.