Categories: breakfast, dinner, nondairy, not tried

Ingredients

• 6 teaspoons margarine or butter
• 1 red pepper, medium
• 3/4 teaspoon salt, divided
• 1 garlic clove, minced
• 2 ounces goat cheese
• 1/2 cup arugula, torn and packed
• 8 eggs
• 1/2 cup water

Directions

1. In nonstick 10 inch skillet, melt 2 teaspoon margarine or butter over medium-high heat.

2. Add red pepper, thinly cliced, and 1/4 teaspoon salt; cook until tender and browned.

3. Add garlic, minced; cook 1 minute.

4. Divide red pepper, goat cheese, and arugula among omelets.

5. Beat 8 eggs with water and 1/2 teaspoon salt.

6. For each omelet, melt 1 teaspoon margarine or butter in nonstick 8 inch skillet over medium-high heat.

7. Pour 1/2 cup of egg mixture into skillet; cook until set (about 1 minute), gently lifting edge.

8. Spoon one-fourth of filling on half of omelet, fold over other half, slide onto plate.

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