1 tablespoon butter or cooking oil 1/2 cup thinly sliced green pepper 1/2 cup thinly sliced onion 1/4 to 1/2 teaspoon chili powder 1/4 teaspoon ground cumin 1/2 cup chopped tomato 4 eggs 1/4 cup water 1 medium tomato, sliced 2 tablespoons shredded low-moisture part skim mozzarella cheese Flour tortillas, optional Salsa, optional Reduced-fat sour cream, optional
In 10-inch omelet pan or skillet with ovenproof handle+ over medium heat, heat butter until just hot enough to sizzle a drop of water. Add pepper, onion, chili powder and cumin. Cook, stirring occasionally, until pepper is soft and onion is translucent, about 3 to 4 minutes.
Add chopped tomato. Continue cooking 1 additional minute. Remove from heat. Set aside.
In medium bowl, beat together eggs and water until blended. Pour over vegetables. Cook over medium heat until eggs are almost set, about 6 to 8 minutes.
Top with tomato slices. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted and eggs are completely set, about 1 to 2 minutes. Cut into wedges.
Serve with tortillas and top with salsa and/or sour cream, if desired.