1. Cook 2 cups vegetables in 1 tablespoon oil until tender; reserve. 2. Cook chopped onion, chiles and garlic in 2 tablespoons oil in 10-inch skillet until tender. 3. Mix eggs, salt and pepper; pour into skillet. 4. Cover and cook over low heat until eggs are set and light brown on bottom, about 8 minutes. 5. Cut eggs into wedges; spoon reserved vegetable mixture over omelet. ---------------------------------------------------------------------------
Nutrition
Ingredients
