cellomusette | Breakfast quiche-in-a-pan recipe

I'm eating this omelette thing for breakfast that I made last night, and it's so good that I need to share. I made a pretty big batch so I'd have breakfast for a few days.

Mushroom-pepper-cheese Pan Quiche (Vegetarian)

5 large eggs
2 oz. Cabot 50% Light Cheddar cheese (1/4 package)
Trader Joe's frozen grilled red and yellow peppers to taste
one pint container of fresh white mushrooms
about a half teaspoon of each: rosemary, thyme, parsely, garlic powder
salt and pepper to taste

1. Slice the mushrooms and saute them in cooking spray. As they're cooking, add the herbs. Dice some frozen peppers and add these to the saute pan. Cook off whatever liquid is in with the veggies.

2. Beat the eggs. Grate the cheese and add it to the beaten eggs. Add the veggie saute to the eggs, mix well.

3. Cook on medium-low heat in a sprayed skillet until it's firm enough to be picked up around the edges with a spatula. Carefully slide the omelette onto a clean plate and flip it over/ Let it cook on low heat for a couple of minutes. Cut the omelette into slices and store in the fridge.

Weight Watchers:
The whole recipe has 13 points. If you slice it into four pieces, you can pretty much count each slice as 3 points.

Not to toot my own horn, but damn, this is the best breakfast I've had at work in a loooong tiiiime. :-D

(xposted to wwgeeks)