Omelette with tomato, pepper, and basil

Instructions

1. In a bowl, whisk together eggs, salt, and pepper.
2. 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.
3. 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.
4. Serving size: 1 omelette