Red and Yellow Pepper Omelets

Ingredients:

1 tsp olive oil

4 egg whites

1/2 tsp dried basil

2 tsp grated Parmesan cheese, divided

1 sweet red pepper, thinly sliced

1 yellow pepper, thinly sliced

1/4 tsp black pepper

Directions:

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 tsp of the Parmesan cheese. Repeat with the remaining egg mixture, peppers and 1 tsp Parmesan cheese.

Nutrition Facts:

Red and Yellow Pepper Omelets

Serving Size 1 omelet

Amount Per Serving Calories 90

Calories from Fat 30 % 

Total Fat 3g 5%

Saturated Fat 1g 3%

Trans Fat 0g 0%

Cholesterol 0mg 0%

Sodium 140mg 6%

Total Carbohydrate 8g 3%

Dietary Fiber 2g 8%

Sugars 4g

Protein 9g

Vitamin A 40%

Vitamin C 310%

Calcium 4%

Iron 4%