NOTE: You will need an 12″ omelet pan with a handle that can withstand the heat of your oven.

Preheat Oven 350 degrees

• Scramble your eggs and put aside.
• In a 12″ omelet pan sauté the onions then add your chopped vegetables. Just sauté the vegetables a few minutes, do not over cook.
• Pour in your eggs and cover the pan. Cook on medium heat until slight set. Sprinkle with shredded Mexican mix low fat cheese and put in the oven.
• Cook until eggs are completely cooked and cheese is melted.
• Slice like a pie and serve.