Red and Yellow Bell Pepper Omelet


1 tsp olive oil

1 yellow bell pepper, seeded and sliced

1 red bell pepper, seeded and sliced

4 egg whites

1/2 tsp dried basil

1/4 tsp black ground pepper

cooking spray

2 tsp grated Parmesan cheese


  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.
Recipe courtesy of

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