1 teaspoon olive oil
1 large red bell pepper, seeded and thinly sliced
1 large yellow bell pepper, seeded and thinly sliced
4 egg whites
½ teaspoon dried basil
¼ teaspoon group black pepper
Nonstick cooking spray
2 teaspoons grated parmesan cheese
In a large nonstick pan over medium heat, warm oil; add red and yellow bell peppers and cook, stirring frequently for 4-5 minutes. Keep warm over low heat.
In a small bowl, lightly whisk together egg whites, basil, and ground black pepper.
Coat a small nonstick pan with nonstick cooking 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 red and yellow bell peppers over the eggs. Fold to enclose the filling. Transfer to a plate. Sprinkle with 1 teaspoon Parmesan cheese.
Repeat with the remaining egg mixture, peppers, and cheese. Serve hot.