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Cheese And Pepper Omelette

Cheese And Pepper Omelette


  • 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


  1. In a large non-stick frying pan over medium heat, warm oil; add the red peppers and yellow
    peppers; cook stirring frequently for 4 to 5 minutes.
  2. Keep warm over low heat. In a small bowl, lightly whisk together the egg whites, basil, and black pepper.
  3. Coat a small non-stick frying pan with non-stick spray.
  4. Warm over medium-high heat for 1 minute.
  5. Add half of the egg mixture, swirling the pan to evenly coat the bottom.
  6. Cook for 30 seconds or until the eggs are set.
  7. Carefully loosen and flip; cook for 1 minute, or until firm.
  8. Sprinkly half of the peppers over the eggs.
  9. Fold to enclose the filling.
  10. Transfer to a plate.
  11. Sprinkle with 1 tsp of the Parmesan.
  12. Repeat with the remaining egg mixture, peppers, and 1 tsp Parmesan.

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