Ingredients
4 eggs1 tablespoon fat-free milk1/4 teaspoon salt1/4 teaspoon ground mustard1/4 teaspoon pepperDash to 1/8 teaspoon cayenne pepper1/2 cup chopped onion1/2 cup chopped green pepper1/2 teaspoon minced garlic1 teaspoon olive oil1 large tomato, chopped2 tablespoons sliced ripe olives, drained1/2 cup shredded part-skim mozzarella cheese
Preparation
In a small bowl, whisk the eggs, milk, salt, mustard, pepper and cayenne; set aside.
In a large skillet over medium heat, cook the onion, green pepper and garlic in oil until tender. Add tomato and olives; heat through.
Pour egg mixture over vegetables. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, sprinkle with cheese. Remove from the heat. Cover and let stand for 1-2 minutes or until cheese is melted. Cut into four wedges.
