1 tablespoon olive oil
1 Vidalia onion, thinly sliced
1 (7 1/2 oz.) jar roasted red peppers, drained, sliced, and patted dry
1 (10 oz.) frozen chopped broccoli, thawed, and drained
4 green onions, chopped
1/2 cup crumbled feta cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
In oven-proof, nonstick skillet, heat oil over high heat. Saute vegetables for 2 to 3 minutes. Sprinkle with feta.
In large bowl, whisk eggs with salt, pepper, and garlic powder; pour into skillet over vegetables. Cook 2 to 3 minutes over medium-high heat, stirring, and lifting cooked eggs to let uncooked mixture flow underneath.
Broil 4 inches from heat source for 3 minutes or until eggs are cooked. Invert onto large plate; cut into wedges.
Lemon Pecan Bread
1/4 cup butter or margarine, softened
1 cup sugar
2 egg whites
1/2 cup milk
1/2 cup lemon juice
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
1 1/2 cups chopped pecans, divided
1 teaspoon grated lemon rind
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and egg whites, beating well.
Combine milk and lemon juice. In a separate bowl, combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in 1 1/4 cups pecans and lemon rind. Spoon batter into a well-greased 9X5X3 inch loafpan. Sprinkle with remaining pecans. Bake at 350 degrees F. for approximately 1 hour and 10 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack.