Ingredients

• 3-4 eggs
• 2 plum tomatos, chopped
• 4 oz cooked pasta
• 1 6oz jar marinated chopped artichokes, drained or 1 cup of any chopped cooked vegetable (brocolli, spinach, carrots, etc)
• 4-6 oz cubed mozerella or mild cheese of your choice
• 3-4 tbsp fresh grated parmesan
• 3-4 tbsp chopped parsley, chives or combination of herbs

Combine all ingredients. Coat the bottom of a nonstick pan with 1 - 2 tablespoons of olive oil. Heat pan. Pour in mixed ingredients. Cook over medium low flame until set. Flip over and continue to cook until omelet is solid. Serve in wedges.