Sauté multicolored peppers and onions in olive oil; set aside. Whisk together 2 eggs and 1 tbsp. water; cook in a small omelet pan with butter. When almost set, add peppers; fold cooked egg over peppers. Sprinkle with shredded Parmesan cheese.
ENGLISH MUFFIN BREAD TOAST
FRESH CUT FRUIT
Purchase your favorite ready-to-serve combination in the Produce Department.
TOMATO OR FRUIT JUICE