4 eggs
1 tbsp. skim milk
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground mustard
dash to 1/8 tsp. cayenne pepper
1 tsp. olive oil
1/2 cup chopped onion
1/2 cup green bell pepper
1/2 tsp. minced garlic
1 large tomato, chopped
2 tbsp. sliced ripe olives, drained

In a small bowl, whisk the eggs, milk, salt, mustard, pepper and cayenne; set aside.

In large skillet over medium heat, cook onion, green pepper and garlic in oil till tender. Add tomato and olives; heat through. Pour egg mixture over veggies. As eggs set, lift edges, letting uncooked portion flow underneath.

When eggs are set, sprinkle with cheese. Remove from heat. Cover and let stand 1 to 2 minutes. till cheese is melted. Cut into 4 wedges. Serve with fresh orange slices and whole wheat toast. Top off the meal with a skinny latte!

Submitted by: Karen LaValley