Mozzarella, roasted pepper, and basil omelette
SmartPoints® value per serving
Omelettes are wonderfully versatile, and this vegetarian version works beautifully for breakfast, as a quick lunch, or as a light dinner. We’ve used a mix of eggs and egg whites with added milk to keep the texture light and fluffy. Pat the peppers dry so they don’t add moisture to the omelette. A nonstick skillet is key when preparing omelettes, since cooking the eggs and then sliding it onto your plate is so much simpler in this pan. Otherwise, you’ll need extra oil or butter to keep it from sticking. Also, you’ll want to cook the omelettes until they look slightly underdone and still appear wet. This is because they will finish cooking from residual heat once folded over.
roasted red peppers (packed in water)
¼ cup(s), drained and thinly sliced
shredded fat free mozzarella
2 oz, (1/3 cup)
1 Tbsp, thinly sliced