This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"My wife and I tried to breakfast together, but we had to stop or our marriage would have been wrecked." -Winston Churchill, British Statesman
Be adventurous with your omelet. Substitute different veggies, herbs and even cheese. Try mushrooms with a bit of cilantro, a pinch of cumin and reduced fat Monterey Jack cheese. Making an omelet takes all of 15 minutes in the morning. That's how long you'll wait in line at a fast food joint. Make your own breakfast today.
Servings: 2 | Serving size: 1/2 omelet
Cooking Time: 15 Minutes
This recipe can easily be multiplied but must be cooked in multiple skillets. Leftovers make great sandwiches.
Melt the butter in a small non-stick skillet pan over medium heat. Add the peppers and cook until they are browned but not limp. Remove and set aside.
In a small mixing bowl whisk together the egg whites, eggs yolks, salt and water. Add ground pepper to taste.
Heat a medium sized non-stick skillet over medium-high heat and place the basil in the bottom and pour the egg mixture over the top. Reduce the heat to medium heat and cook slowly. Gently slide a spatula under the eggs and carefully fold back the cooked portion so as to expose more uncooked egg to the bottom of the pan.
When the eggs are nearly set, add the peppers to the center (in a straight line so as to make folding easier). Fold the omelet in half over the peppers. Cook about 2 more minutes and remove.
Sprinkle the Parmigiano-Reggiano over the top of the omelet and then divide into two portions.
Serving size: 1/2 omelet
|Calories from Fat 77
|% Daily Value
|Total Fat 9g
|Saturated Fat 4g
|Monounsaturated Fat 3g
|Trans Fat 0g
|Total Carbohydrates 3g
|Dietary Fiber 1g
|Vitamin A 29%
|Vitamin C 32%
|Vitamin K 7 mcg
|Potassium 260 mg
|Magnesium 29 mg