1 tablespoon extra virgin olive oil, divided
12 green onions, (bunch)
3 cloves garlic, chopped
1/2 cup chopped red bell pepper
8 pitted Greek olives, chopped
1 cup frozen or canned artichoke heart quarters
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
7 teaspoons grated Parmesan cheese, divided
1 3/4 cups Egg Beaters® Egg Product
Preheat the oven broiler. Heat 2 teaspoons of the oil in a heavy skillet on medium.
Slice the white ends of the green onions and finely chop the green parts. Saute the white parts with the garlic about 1 minute to release the flavors. Add the red pepper, olives, artichoke hearts, oregano and basil and cook 8 minutes or until the vegetables are tender but still crisp and colorful.
Stir in 2 tablespoons of the Parmesan cheese. Pour the egg product into the vegetables, shaking the pan to distribute it evenly. Cook on medium about 6 minutes or until the bottom is done and the top still runny. Fold in half. Allow omelet to finish cooking in pan for 2 minutes or place under the broiler for 2 minutes to finish cooking.
Scatter the remaining teaspoon of Parmesan and a tablespoon of the green onion tops on top. Drizzle with the remaining teaspoon of extra virgin olive oil. Cut into four wedges and serve. It's a great brunch.