In a large non-stick 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
Parmesan. Repeat with the remaining egg mixture, peppers
and 1 tsp. Parmesan. Makes 2 servings.
Nutritional
Information
85 calories; 3 g fat; 32% percent
of calories from fat; 2 mg cholesterol; 1 g fiber; 151
mg sodium
