Mediterranean Omelette

Directions

1. 1
   In a small mixing bowl, combine well the pepper, tomato, garlic, olives, olive oil, lemon juice, scallions (green onions) and parsley.
2. 2
   Set aside for as long as you can wait to let the flavors mingle, (at least 20 minutes).
3. 3
   In another small bowl, whisk together the eggs, milk, and herbs.
4. 4
   Heat a lightly sprayed nonstick skillet or omelette pan and pour about one-half of the egg mixture into the skillet.
5. 5
   Swirl to the edges of the pan.
6. 6
   Reduce the heat and cook for 1 to 2 minutes; then slide a spatula underneath the omelette to ease the excess mixture onto the pan's surface.
7. 7
   When the omelet is light brown around the edges and the top surface is barely moist, add one-half of the vegetable mixture to one-half of the omelette, forming a half moon.
8. 8
   Add about 1 ounce of the cheese to the mixture and gently fold over the other half of the omelet.
9. 9
   Cover the pan and cook for about 1 minute more; then turn off the heat.
10. 10
    Let the omelet sit in the pan for another minute or two until heated throught then slide onto a warm plate.
11. 11
    Re-season the pan with vegetable spray and repeat the process with the remaining ingredients.
12. 12
    Serve with Rosemary Roasted Sweet Potatoes or Spinach Spuds.
13. 13
    Makes 2 large omelletes, good for 2 hungry people or 4 people with side dishes.