Red and Yellow Bell Pepper Omelets


1-teaspoon olive oil

1 large red bell pepper, seeded and thinly sliced

1 large yellow bell pepper, seeded and thinly sliced

4 egg whites

½ teaspoon dried basil

¼ teaspoon ground black pepper

Nonstick cooking spray

2 teaspoons grated Parmesan cheese


In a large nonstick pan over medium heat, warm oil; add red and yellow bell peppers and cook, stirring frequently for 4 to 5 minutes. Keep warm over low heat.

In a small bowl, lightly whisk together egg whites, basil, and ground black pepper. Coat a small nonstick pan with nonstick cooking 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 red and yellow bell peppers over the eggs. Fold o enclose the filling. Transfer to a plate.

Sprinkle with 1 teaspoon Parmesan cheese.

Repeat with the remaining egg mixture, peppers, and cheese. Serve hot.