Ingredients
- 1 Tbsp. Olive Oil Plus a little for drizzling
- 1 Cup Sliced Onions Thinly sliced vertically
- 2 Cups Bell Pepper Strips Use a variety of colors
- 3 Cloves Garlic Thinly sliced
- 4 Eggs 5 if you are extra hungry
- 1/4 Cup Fat Free half & Half
- 2 Tbsp. Grated Romano Cheese
- 1 Tsp. Italian Herb Blend McCormick Grater is my favorite
- 1 Roma Tomato Thinly sliced
- 2 Ounces Fresh Mozzarella About 6 Cilegine cut in half
Servings:
Instructions
- Heat a small oven proof skillet over medium heat. Add the olive oil and swirl to coat the bottom of the pan.
- Add the onions and cook until softened and just beginning to brown, about 5 – 7 minutes.
- Add the peppers and the garlic and continue to cook another 5 – 7 minutes until everything is slightly golden.
- Beat the eggs with the half & half and grated Romano Cheese. Pour the egg mixture over the vegetables in the skillet.
- Shake, tip and otherwise gently move the eggs around allowing the mixture to cook until almost set. This can take up to 10 minutes depending on the stove and your diligence.
- Preheat the broiler. When everything is almost set, top the eggs with the sliced tomatoes and the cilegine .
- Place the skillet in the broiler and cook until the top is lightly browned and the cheese has melted
- Remove from the broiler and allow to sit 5 – 10 minutes. Drizzle with a little olive oil, cut in half, and serve.
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