Created by dienia b on February 3, 2016
Step 1: Topping: Cook onion, bell pepper, and tomatoes in beef stock with chili powder for 10 minutes, stirring occasionally.
Step 2: Meanwhile beat eggs with pepper and skim milk. Pour into preheated non stick pan. Cook over low heat.
Step 3: As bottom of eggs set, loosen and lift edges with spatula, tilting pan to let uncooked eggs run underneath.
Step 4: Continue cooking and lifting until top is dry.
Step 5: Loosen omelet with spatula.
Step 6: Fold or roll and and tilt onto serving plate.
Step 7: Serve immediately with the tomato topping.