Red and Yellow Bell Pepper Omelet

Ingredients:

  • 1 teaspoon olive oil
  • 1 large red bell pepper, seeded and thinly sliced
  • 1 large yellow bell pepper, seeded and thinly sliced
  • 4 egg whites
  • ½ teaspoon dried basil
  • ¼ teaspoon ground black pepper
  • nonstick cooking spray
  • 2 teaspoons grated Parmesan cheese

Directions:

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. In 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.
  3. In a small bowl, lightly whisk together egg whites, basil, and ground black pepper.
  4. 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.
  5. Carefully loosen and flip. Cook for 1 minute or until firm.
  6. 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.
  7. Repeat with the remaining egg mixture, peppers and cheese.
  8. Serve hot.

Nutrition Facts (Per Serving):

Calories, 115; carbohydrate, 12 g; protein, 10 g; total fat, 4 g; saturated fat, 0.89 g; trans fat, 0 g; cholesterol, 3 mg; fiber, 3 g; total sugars, 6 g; sodium, 150 mg; calcium, 59 mg; folate, 65 mcg; iron, 0.98 mg; percent calories from fat, 28%.

Recipe courtesy Network for A Healthy California

Makes 2 servings. 1 omelet per serving.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Red and Yellow Bell Pepper Omelet

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Red and Yellow Bell Pepper Omelet
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Ingredients

  • 1 teaspoon olive oil
  • 1 large red bell pepper, seeded and thinly sliced
  • 1 large yellow bell pepper, seeded and thinly sliced
  • 4 egg whites
  • ½ teaspoon dried basil
  • ¼ teaspoon ground black pepper
  • nonstick cooking spray
  • 2 teaspoons grated Parmesan cheese

Directions

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. In 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.
  3. In a small bowl, lightly whisk together egg whites, basil, and ground black pepper.
  4. 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.
  5. Carefully loosen and flip. Cook for 1 minute or until firm.
  6. 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.
  7. Repeat with the remaining egg mixture, peppers and cheese.
  8. Serve hot.

Nutrition Facts (Per Serving)

Calories, 115; carbohydrate, 12 g; protein, 10 g; total fat, 4 g; saturated fat, 0.89 g; trans fat, 0 g; cholesterol, 3 mg; fiber, 3 g; total sugars, 6 g; sodium, 150 mg; calcium, 59 mg; folate, 65 mcg; iron, 0.98 mg; percent calories from fat, 28%.

Recipe courtesy Network for A Healthy California

Makes 2 servings. 1 omelet per serving.

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