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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

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.
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.

Recipe courtesy of FruitsAndVeggiesMoreMatters.org.