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1 tsp. olive oil
4 egg whites
1/2 tsp. dried basil
2 tsp. grated Parmesan cheese, divided
1 sweet red pepper, thinly sliced
1 yellow pepper, thinly sliced
1/4 tsp. black pepper
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- In a large non-slice frying pan over medium heat, warm oil;
add the red peppers and yellow peppers; cook stirring frequently
for 4 to 5 minutes.
- Keep warm over low heat. In a small bowl, lightly whisk
together the egg whites, basil and black pepper.
- Coat a small non-stick frying pan with non-stick spray.
- Warm over medium-high heat for 1 minute.
- Add half of the egg mixture, swirling the pan to evenly coat
the bottom.
- Cook for 30 seconds or until the eggs are set.
- Carefully loosen and flip; cook for 1 minute, or until firm.
- Sprinkle half of the peppers over the eggs.
- Fold to enclose the filling.
- Transfer to a plate.
- Sprinkle with 1 tsp. of the Parmesan.
- Repeat with the remaining egg mixture, peppers and 1 tsp.
Parmesan.
- Makes 2 servings.
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This is an official 5 A Day recipe.
Nutritional Analysis Per Serving: Calories, 85; Fat, 3g; Fiber,
1.2g; Cholesterol, 2mg; Sodium, 151mg; percent calories from fat,
32%.
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