Mozzarella, Roasted Pepper, and Basil Omelette
1
Points®
Temps total: 15 min • Préparation: 10 min • Cuisson: 5 min • Portions: 2 • Difficulté: Facile
Ingrédients
Roasted red peppers (packed in water)
¼ cup(s), drained and thinly sliced
Raw egg
2 large
Egg whites
2 serving(s), large
Fat-free skim milk
1 tbsp(s)
Table salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Olive oil
1 tsp(s)
Shredded fat free mozzarella cheese
2 oz, (1/3 cup)
Fresh basil
1 tbsp(s), thinly sliced
Instructions
1
Pat roasted pepper dry with paper towels. Beat eggs, egg whites, milk, salt, and black pepper in medium bowl until frothy.
2
Heat oil in medium nonstick skillet over medium heat. Pour in egg mixture. Cover and cook until almost set, about 2 minutes.
3
Sprinkle mozzarella, roasted peppers, and basil evenly over half of omelette. With spatula, fold other half of omelet over filling and continue to cook until filling is heated through and eggs are set, about 1 minute longer.
4
Sprinkle mozzarella, roasted pepper, and basil evenly over half of omelette. With heatproof rubber spatula, fold other half of omelette over filling and continue to cook until filling is heated through and eggs are set, about 1 minute longer.
5
Cut omelette in half and slide each half onto plate.
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