Red and Yellow Bell Pepper Omelet

Instructions:

1. 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.
2. In a small bowl, lightly whisk together egg whites, basil, and ground
   black pepper.
3. 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.
4. Carefully loosen and flip. Cook for 1 minute or until firm.
5. 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.
6. Repeat with the remaining egg mixture, peppers, and cheese. Serve hot.