Veggie Omelette (2 servings) 2 large eggs - beaten 2 teaspoons olive oil 1 large onion 1 large green pepper 1 15-ounce can diced tomatoes 3 long slices from a block of cheese of your choice 1 15-ounce jar diced jalapeno peppers (optional) salsa and/or hot sauce to taste (optional) salt and pepper to taste Finely chop the onion and green pepper, and dump it into a large sealable bowl along with the tomato and optional jalpenos. Store in the fridge when done. You can use it in other recipes, like tacos. Pre-heat a large skillet over medium-high heat. It's hot enough when a drop of water dances on the surface. Meanwhile, saute two tablespoons of the vegetable mixture in the olive oil until the onion clarifies; set aside. Spray the skillet with cooking oil spray, then pour the beaten egg into the skillet, covering the entire cooking surface. Add salt & pepper. For a change of pace instead of salt & pepper, add Mrs Dash's Mesquite Grilling Blend. Allow to set. While the egg sets, cut three slices of cheese from the block (I prefer pepper jack or swiss), and lay it on the egg, right down the center of the pan. Place the veggie mixture on top. When the egg has set, the edges will curl up a bit. This will allow you to slip you spatula underneath without tearing the omelette. Fold one side over the cheese and veggies, then the other. Allow to sit in the pan for a few more seconds to allow the veggies to become heated through, and the cheese to melt. Serve. Cover with salsa/ and or hot sauce if desired. Feeds two normal appetites, or one hungry man. I prefer block cheese, but grated cheese works equally well. Sauteed mushrooms goes well here too, but if you add mushrooms, reduce the amount of veggies. Mr Breakfast would like to thank terij for this recipe. Recipe number 2009. Submitted 3/22/2007.