Red and Yellow Bell Pepper Omelet
Equipment
- Cutting Board
- Knife
- Large Non-Stick Pan
- Small bowl
Ingredients
- Ingredients
- 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
Instructions
- Directions
- Wash hands with warm water and soap. Wash fresh vegetables before preparing.
- In 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 to enclose the filling. Transfer to a plate. Sprinkle with 1 teaspoon Parmesan cheese.
- Repeat with the remaining egg mixture, peppers and cheese.
- Serve hot.
Notes
Nutrition Facts (Per Serving)
Calories, 115; carbohydrate, 12 g; protein, 10 g; total fat, 4 g; saturated fat, 0.89 g; trans fat, 0 g; cholesterol, 3 mg; fiber, 3 g; total sugars, 6 g; sodium, 150 mg; calcium, 59 mg; folate, 65 mcg; iron, 0.98 mg; percent calories from fat, 28%. Makes 2 servings. 1 omelet per serving.
Calories, 115; carbohydrate, 12 g; protein, 10 g; total fat, 4 g; saturated fat, 0.89 g; trans fat, 0 g; cholesterol, 3 mg; fiber, 3 g; total sugars, 6 g; sodium, 150 mg; calcium, 59 mg; folate, 65 mcg; iron, 0.98 mg; percent calories from fat, 28%. Makes 2 servings. 1 omelet per serving.
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