Open-Faced Omelete

• Vegetable oil cooking spray
• 1 onion, sliced
• 1 yellow or red bell pepper, sliced
• 2 ounces diced smoked turkey sausage
• 1 clove garlic, chopped
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 tablespoon chopped fresh oregano
• 2 whole eggs
• 2 egg whites
• 1/4 cup grated Parmesan
• 3 tablespoon chopped fresh chives

1. In a large skillet coated with cooking spray, cook onion and bell pepper over medium- low heat, stirring, 5 minutes. Increase heat to medium; add sausage and garlic; cook, stirring, until vegetables are tender, 3 minutes. Add tomatoes and oregano; season with salt and pepper; simmer until most of liquid evaporates, 5 minutes. Whisk eggs, egg whites and Parmesan in a bowl; add salt and pepper. Heat a medium skillet coated with cooking spray over medium heat; add egg mixture, reduce heat to medium-low, and cook, stirring, until eggs are set, 3 minutes. Top with tomato mixture and chives.
2. Four roasted fingerling potatoes per person. Toss with 1 teaspoon chopped garlic; 1 teaspoon olive oil; 1/2 teaspoon chopped rosemary; salt and pepper. Bake at 450u0b0F for 25 minutes.

vegetable oil cooking spray, onion, red bell pepper, turkey sausage, clove garlic, tomatoes, fresh oregano, eggs, egg whites, parmesan, fresh chives

Taken from www.epicurious.com/recipes/food/views/open-faced-omelete-363809 (may not work)