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Photo of Mozzarella, Roasted Pepper, and Basil Omelette by WW

Mozzarella, Roasted Pepper, and Basil Omelette

1
Points® value
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
2
Difficulty
Easy

Ingredients

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.

Notes

Up the protein: Ham lovers can add ½ cup (2 ounces) diced, lean, low-sodium ham along with the cheese in Step 3 (could result in additional Points per serving).

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