Omelette with tomato, pepper, and basil
Fresh cherry tomato(es)
Part-skim mozzarella cheese
⅓ cup(s), shredded, shredded
3 leaf/leaves, thinly sliced
Roasted red peppers (packed in water)
¼ cup(s), drained and thinly sliced
- In a bowl, whisk together eggs, salt, and pepper.
- Spray 8-inch nonstick skillet with nonstick spray; add butter and set over medium heat; swirl pan. When butter stops foaming, pour eggs into skillet, tilting pan to distribute. Cook, lifting eggs, so uncooked portion can run underneath, about 1 minute. Reduce heat to medium-low and cook until eggs are almost set, 30–60 seconds.
- Spoon tomatoes, mozzarella, basil, and red peppers over half of omelette. Fold unfilled half of egg over filling. Reduce heat to low and cook 1 minute. Run spatula around edge of omelette to release. Gently shake pan to shimmy omelette toward rim; slide omelette onto plate.
- Serving size: 1 omelette