Tomato & Bell Pepper Omelet
canned petite diced tomatoes
shredded, low-fat Mexican blend cheese
Chop the bell pepper and tomato into tiny pieces. Set to the side.
Whisk two eggs with a dash of skim milk together in a bowl. Add salt & pepper to taste.
Heat your small skillet on low-medium heat. Spray the skillet with cooking spray.
Pour the eggs into the skillet. Let cook about 2 minutes or until eggs are cooked through half way.
Flip the eggs over. Let cook 1 minute. Add the bell pepper, tomato, and cheese onto one half of the eggs.
Close the omelet and serve!