Pipérade (Pepper Omelet)
A recipe from the Sneaky Kitchen
2 Tbsp. olive oil, divided
1 medium green bell pepper, sliced thinly
1/2 medium red bell pepper, sliced thinly
1 large onion, sliced thinly
1 piece of sausage or chorizo 
3 garlic cloves, crushed
1/2 tsp dried oregano
1 15-oz can chopped tomatoes with green chilis
1/2 tsp paprika
1/4 tsp black pepper (optional)
1/2 tsp salt or to taste
1 Tbsp. dry white wine (or water)
4 eggs 
4 egg whites

Heat 1 Tbsp olive oil in a non-stick skillet.  Add bell peppers & onion. Sauté over med. heat, stirring often, until onions are soft & peppers begin to brown. While veggies are cooking, boil sausage in water to cover for a minute or two, in microwave or on the stovetop. Take out of water, remove skin & chop or crumble fairly fine. Add to bell pepper/onion mixture. When veggies are done, add garlic & oregano & sauté a minute more.  Add tomatoes & cook for 4 to 5 minutes.  

Place salt, pepper, paprika & wine in a bowl & stir to mix.  Add eggs & beat lightly until combined. Heat 1 Tbsp olive oil in a non-stick omelet pan or large skillet. Add egg mixture.  As it solidifies, lift edges to let the uncooked part run under. When no more will run under, pour hot tomato & pepper mixture over omelet. Turn heat very low, cover & cook for 3 or 4 min. more. Check to make sure eggs are only slightly browning on the bottom.

To serve, fold in half & slide out onto a plate. Scoop out any sauce remaining in pan & pour over top of omelet. This is a great main dish to serve with a quick salad & perhaps some crusty bread to mop up juices, or a hearty breakfast on chill mornings.

Leftovers? Warm omelet. Warm tortillas, add low-fat or fat free cheese, some omelet mixture, a little chopped dark green lettuce and/or a slice of avocado, & if your cholesterol will take it, a dollop of sour cream. Unbelievable good! You'll never eat a fast-food burrito again.