Swiss and Veggie Omelet

Cut up 1/4 onion and cook in a small (10 inch?) pan for a few minutes. Add a chopped red pepper (or green pepper, or whatever floats your boat) and 1 diced roma tomato (I can't say that's the kind called for in the recipe, but that's what I had and it was the right amount for my taste) and some Italian Seasoning (that's what it's called, it like basil and thyme and oregano and whatever already all mixed together...easy to get ahold of in the spice aisle. I've had it laying around for some time, but believe me if I found it, anyone can). Cook for a few more minutes and then remove to a plate.

Whisk together three eggs, lightly, with some salt and pepper to season. Cook in the same pan by pouring it in and letting it set for a couple of minutes. If the top of the egg-concoction is still runny, gently lift one side and roll the pan until the runny part trickles down underneath for more cooking.

You only have to cook the eggs for a few minutes, total. Dump the veggies on top of the eggs, add swiss cheese. I can't remember what the recipe called for...maybe one once, shredded? But I just used one of those reduced fat slices that you can get, the deli cut kind? It was fine.

Fold the cooked eggs over in half to cover the veggies and cheese. This is two servings, so my husband and I cut the omelet in half. It's not a HUGE amount of food, but it's plenty and I knew I was eating again in just a couple of hours.

Yummy!