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1/2 cup thinly sliced green bell pepper strips
1/2 cup thinly sliced red bell pepper strips
1/4 cup water 1 small onion, thinly sliced
1-1/2 cups (6 egg equivalent) egg substitute
Pinch of dried oregano
Pinch of dried thyme
Preheat oven to 375 F. Heat olive oil in a large cast iron skillet over low heat. Add green and red pepper and the onion. Cook, stirring frequently, until vegetables are tender, about 4 minutes. Remove vegetables and set aside. In a medium bowl, whisk together egg product, water, oregano, and thyme. Stir in peppers and onions. Pour egg mixture into skillet, stirring to evenly distribute vegetables. Bake 15 minutes. Cut into wedges and serve immediately. Use six large eggs instead of egg substitute if desired. Serves 4.