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Breakfast page 1EGGS, OMELETTES >>>>> >  Red and Yellow Pepper Omelet



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This is an official 5 A Day recipe.eat 5 to 9 a day
Makes 2 servings.

1 tsp. olive oil
4 egg whites
1/2 tsp. dried basil
2 tsp. grated Parmesan cheese, divided
1 sweet red pepper, thinly sliced
1 yellow pepper, thinly sliced
1/4 tsp. black pepper

In a large non-slice frying pan over medium heat, warm oil; add the red peppers and yellow peppers; cook stirring frequently for 4 to 5 minutes.
Keep warm over low heat. In a small bowl, lightly whisk together the egg whites, basil and black pepper.
Coat a small non-stick frying pan with non-stick 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 peppers over the eggs.
Fold to enclose the filling.
Transfer to a plate.
Sprinkle with 1 tsp. of the Parmesan.
Repeat with the remaining egg mixture, peppers and 1 tsp. Parmesan.

Nutritional Analysis Per Serving: Calories, 85; Fat, 3g; Fiber, 1.2g; Cholesterol, 2mg; Sodium, 151mg; percent calories from fat, 32%.


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