Red and Yellow Bell Pepper Omelets

Instructions

1. 1

   1. Warm the olive oil in a large nonstick skillet over medium heat.

2. 2

   2. Add the red and yellow bell pepper slices. Stir frequently for 4-5 minutes until the peppers begin to soften.

3. 3

   3. Reduce the heat to low and let the peppers simmer gently while you prepare the eggs.

4. 4

   4. In a small bowl, whisk together the egg whites, dried basil, and ground black pepper.

5. 5

   5. Transfer the cooked peppers to a plate or small bowl and set aside to keep warm.

6. 6

   6. Lightly spray the same skillet with nonstick cooking spray and heat over medium for 1 minute.

7. 7

   7. Pour half the egg mixture into the skillet. Immediately tilt and rotate the pan to spread the eggs evenly across the bottom.

8. 8

   8. Cook without stirring until the edges are set and the center has thickened, about 2-3 minutes.

9. 9

   9. Carefully slide the omelet onto a plate and flip it back into the skillet.

10. 10

    10. Cook the flipped side for 1 minute until the eggs are completely firm throughout.

11. 11

    11. Slide the omelet back onto the plate. Place half the cooked peppers on top, fold the omelet in half to enclose the filling, and top with 1 teaspoon grated Parmesan cheese.

12. 12

    12. Repeat steps 6-11 with the remaining egg mixture, cooked peppers, and 1 teaspoon grated Parmesan cheese to prepare the second omelet.

13. 13

    13. Serve both omelets hot.