Omelet Provencal

If you are craving something more than the ordinary breakfast this omelet is pure "Yumsauce"!

In the search for new fun breakfast ideas we stumbled upon a recipe that was in between an omelet & a frittata. This one seemed easy enough, but with a few changes to the recipe we've perfected it! Or at least Christopher did.

Omelet Provencal
Serves 4

1 1/2 cup zucchini thinly sliced
3/4 cup fresh corn kernels
1/2 cup roasted sweet red peppers, thinly sliced & chopped
1/4 cup sweet white onion, chopped
1/4 tsp fresh oregano
1/8 tsp of crushed red pepper
1 tsp of garlic
1 tbsp water
5 large eggs
1/4 whole (or non-fat) milk
1 cup of cheddar cheese

Got it!? Good, on to the fun:)
1. In a non stick pan, combine vegetables, fresh oregano, and water.
Cover & cook over medium heat, stirring occasionally until crisp & tender.
2. Thoroughly blend eggs and milk. Pour over vegetables. Cook over low heat until eggs are almost set. Sprinkle with Cheese!Then cover the pan to ensure eggs cook on top.
3. Cut into wedges or Slide onto serving platter & enjoy!