Photo of Mozzarella, Roasted Pepper & Basil Omelette by WW

Mozzarella, Roasted Pepper & Basil Omelette

4
Point(s)
Total Time
13 min
Prep
10 min
Cook
3 min
Serves
1
Difficulty
Easy
Swap in crumbled feta for the mozzarella if you prefer a saltier cheese.

Ingredients

Cooking spray

2 spray(s)

Egg(s)

2 item(s), large, large

Kosher salt

¼ tsp

Black pepper

tsp

Fresh parsley

1 Tbsp, or other fresh herbs, chopped

Unsalted butter

½ tsp

Fresh cherry tomato(es)

6 medium, yellow, halved

Roasted red peppers (packed in water)

¼ cup(s), thinly sliced

Shredded part-skim mozzarella cheese

¼ cup(s)

Basil

6 leaf/leaves, thinly sliced

Instructions

  1. 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.
  2. 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.
  3. Serving size: 1 omelette