1 tbsp olive oil
1 small onion, peeled & sliced
1 cups mixed sliced vegetables (such as zucchini, mushrooms & peppers)
1 clove garlic, minced
1/2 cup fresh greens (such as kale, spinach or chard), thinly sliced or chopped
3 oz. diced turkey or ham
5 large eggs
1/4 cup low-fat milk
1/2 tsp kosher salt (or to taste)
1/2 tsp seasoning blend, such as lemon pepper, spike, etc
2 tbsp finely chopped fresh basil or parsley
2 tbsp finely grated parmesan to serve
1Heat the olive oil in a 10 inch nonstick skillet with an oven proof handle over medium high heat. Add the onion and saute until translucent and softened, about 5 minutes. Add the mixed vegetables and a bit of kosher salt and saute until starting to brown a bit and almost cooked through, about 8 minutes more. Stir in the greens and the minced garlic and then the meat.
2Meanwhile, whisk together the eggs, milk, salt, seasoning blend, and basil. Preheat your oven to 350 degrees.
3Pour the egg mixture over the sauteed vegetables. Stir lightly to mix in the pan and then let cook, undisturbed for 5 minutes.
4Place the skillet in the oven and bake until just set in the middle, but still a little creamy - about 15 minutes.
5Sprinkle with the Parmesan cheese, cut into 8 wedges and serve.
Nothing is more versatile than an Italian style baked omelette!