Mozzarella, Roasted Pepper & Basil Omelette
2 item(s), large, large
1 Tbsp, or other fresh herbs, chopped
Fresh cherry tomato(es)
6 medium, yellow, halved
Roasted red peppers (packed in water)
¼ cup(s), thinly sliced
Shredded part-skim mozzarella cheese
6 leaf/leaves, thinly sliced
- Whisk the eggs, salt, pepper, and herbs together in a bowl. Spray an 8-inch nonstick skillet with cooking spray; add the butter and set over medium heat; swirl the pan. When the butter stops foaming, pour the eggs into the skillet, tilting the pan to distribute. Cook, lifting the eggs so any uncooked portion can run underneath, about 1 minute. Reduce the heat to medium-low and cook until the eggs are almost set, 30–60 seconds.
- Spoon the tomatoes, peppers, cheese, and basil over half of the omelette. Fold the unfilled half of egg over the filling. Reduce the heat to low and cook 1 minute. Run the spatula around the edge of the omelette toward the rim; slide onto a plate.
- Serving size: 1 omelette