Pepper Omelets is an egg white omelet with basil, Parmesan cheese and red and yellow sweet peppers.
1 teaspoon olive oil
4 egg whites
1/2 teaspoon dried basil
2 teaspoons grated Parmesan cheese divided
1 sweet red pepper, thinly sliced
1 yellow pepper, thinly sliced
1/4 teaspoon black pepper
In a large non-stick frying pan over medium heat, warm oil; add the red peppers and yellow peppers; cook stirring frequently for 4 to 5 minutes. Keep warm over low heat. In a small bowl, lightly whisk together the egg whites, basil and black pepper.
Coat a small non-stick frying pan with non-stick spray. Warm over medium-high heat for 1 minute. Add half of the egg mixture, swirling the pan to evenly coat the bottom. Cook for 30 seconds or until the eggs are set.
Carefully loosen and flip. Cook for 1 minute, or until firm. Sprinkle half of the peppers over the eggs. Fold to enclose the filling. Transfer to a plate. Sprinkle with 1 teaspoon of Parmesan. Repeat with the remaining egg mixture, peppers and 1 teaspoon Parmesan.
Recipe makes 2 servings.
Serving size: 1 serving
Calories: 85; Total Fat: 3g; Cholesterol: 2mg; Sodium: 151mg Fiber: 1g
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