1

Mozzarella, Roasted Pepper, and Basil Omelette

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

egg(s)

2 large

egg white(s)

2 large

skim milk

1 Tbsp

table salt

¼ tsp

black pepper

¼ tsp

olive oil

1 tsp

shredded fat free mozzarella

2 oz, (1/3 cup)

basil

1 Tbsp, 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.
  6. Serving size: 1/2 omelette
Notes
Up the protein: Ham lovers can add ½ cup (2 ounces) diced, lean, low-sodium ham along with the cheese in Step 3 for an additional 2 SmartPoints per serving.

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