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Ingredients

8 Eggs, large

1/4 cup Milk

Cooking oil as needed

1 tsp. Butter

1/4 cup Red onion, finely diced

2 cups Assorted julienne (thin match-stick cut) vegetables: carrots, leeks, zucchini, yellow squash

1/2 cup Baby Pear tomatoes, halved

1/3 cup Roasted peppers: red bell and California chile, peeled, seeded, finely diced

1/4 cup Fresh herbs: basil, thyme, chives, minced

2 tsp. Fresh parsley, chopped

Salt to season

Fresh ground black pepper to season

2/3 cup Monterrey Jack cheese, shredded

2/3 cup Cheddar cheese, shredded

Method
Combine eggs and milk. Mix well and reserve. Melt butter in a sauté pan. Add julienne vegetables, tomatoes, roasted peppers and herbs. Sauté until tender. Season with salt and pepper. Reserve.

Heat a non-stick omelette or egg pan over medium heat. Portion beaten egg into pan. Stir in roasted pepper and vegetable mixture along with chopped parsley. Cook until set. Flip omelette and cook until done. Top with cheese. Fold omelette and turn out onto warm serving plates. Top with additional cheese and garnish with chopped parsley.

Repeat process to create 4 servings.

To roast peppers: char red bell pepper and California chile over an open flame. Place in a paper bag or zip-lock bag to cool. Peel and remove seeds. Rinse under cold running water and reserve until use.

Makes 4 Servings

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