1. Topping: Cook onion, bell pepper, and tomatoes in beef stock with chili powder for 10 minutes, stirring occasionally. 2. Meanwhile beat eggs with pepper and skim milk. Pour into preheated non stick pan. Cook over low heat. 3. As bottom of eggs set, loosen and lift edges with spatula, tilting pan to let uncooked eggs run underneath. 4. Continue cooking and lifting until top is dry. 5. Loosen omelet with spatula. 6. Fold or roll and and tilt onto serving plate. 7. Serve immedialty with the tomato topping. ---------------------------------------------------------------------------
Nutrition
Ingredients
