Start your day with a flavorful, nutritious favorite--with an international twist!

1 small onion, minced
1 tablespoon olive oil
1/2 cup chopped or sliced black olives
1/4 cup chopped red pepper
1 small tomato, chopped
1/2 teaspoon Italian seasoning
4 eggs
Dash sea salt
Dash pepper
1/2 cup shredded mozzarella cheese

In a large frying pan, sauté the onion in olive oil until lightly browned. Add the olives, pepper, tomato and Italian seasoning and cook over medium heat for 2 to 3 minutes. Remove from the pan and set aside on a plate. Whisk the eggs in a small bowl. Pour the eggs into the heated frying pan and cook over medium heat, lifting the edges of the egg to allow the uncooked egg to run underneath. When the egg is cooked, turn heat to low. Spread the sautéed vegetables evenly over the egg and sprinkle with salt and pepper. Top your omelet with mozzarella cheese. Leave the omelet unfolded and cover the pan with a lid. Cook over low heat for 1 to 2 minutes, until the cheese has melted. Cut the omelet in half and serve open-faced. Serves two.
 

~Copyright 2002 by Amy Boyer & Daniella Chace - THE RV COOKBOOK  

Available At Camping World.

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