• 1 tablespoon chopped onion
• 1 tablespoon chopped green pepper
• ½ tablespoon olive oil
• 3 eggs, lightly beaten
• ¼ cup chopped tomato

1. In medium non-stick sauté pan, cook onion and pepper in olive oil. Remove from pan and add tomato.
2. Add eggs to pan, gently moving eggs to center to allow even cooking for omelet.
3. Add onions, pepper and tomato to one half of egg mixture. Fold other half over, covering vegetables.

From Flavors of Fiesta by University of Illinois Extension