Ingredients
5 large eggs1-1/4 cups egg substitute1 tablespoon grated Romano cheese1/2 teaspoon salt1/8 teaspoon pepper1 tablespoon olive oil1 medium sweet red pepper, chopped1 medium green pepper, chopped1 jalapeno pepper, seeded and chopped1 medium onion, chopped1 garlic clove, minced
Preparation
In a large bowl, whisk the first five ingredients until blended.
In a large nonstick skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Pour in egg mixture. Mixture should set immediately at edges. Cook, uncovered, 8-10 minutes or until eggs are completely set, pushing cooked portions toward the center and letting uncooked eggs flow underneath. Cut into wedges.
