Omelet Mediterraneo

1 small red or green bell pepper -- seeded and chopped
1 medium tomato -- diced
2 cloves garlic -- minced
1/4 cup pitted black olives -- sliced
2 scallions -- chopped
1 cup egg substitutes or 4 large eggs -- beaten
2 tablespoons skim milk
1 tablespoon mixture of dried oregano and basil and marjoram and thyme
Vegetable spray
2 ounces crumbled feta cheese -- up to 3

In a small mixing bowl, combine the pepper, tomato, garlic, olives, and scallions. Set aside. In another small bowl, whisk together the eggs, milk, and herbs. Heat a lightly sprayed nonstick skillet or omelet pan and pour about one-half of the egg mixture into the skillet. Swirl to the edges of the pan. Reduce the heat and cook for 1 to 2 minutes; then slide a spatula underneath the omelet to ease the excess mixture onto the pan's surface. When the omelet is light brown around the edges and the top surface is barely moist, add one-half of the vegetable mixture to one-half of the omelet, forming a half moon. Add about 1 tablespoon of the cheese to the mixture and gently fold over the other half of the omelet. Cover the pan and cook for about 1 minute more; then turn off the heat. Let the omelet sit in the pan for another minute and then slide onto a warm plate. Re-season the pan with vegetable spray and repeat the process with the remaining ingredients. Serve with Rosemary Roasted Sweet Potatoes or Spinach Spuds.