Bell Pepper and Sun-Dried Tomato Omelette

Serving size is half an omelette. 4 WW points. For a creamy filling, spoon 1/2 cup fat-free ricotta cheese down half of the omelette before topping with the bell pepper mixture; this will increase the per-serving points value of the dish by 1.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place the sun-dried tomatoes in a bowl and add boiling water to cover by 1 inch. Let stand 10 minutes; drain and cut into thin slices.

Step 2

Whisk together the egg whites, eggs, salt, and ground pepper in a separate bowl.

Step 3

Heat 1 teaspoon of the oil in a 10-inch nonstick skillet over medium-high heat. Add the sun-dried tomatoes, onion, bell pepper, and garlic; cook, stirring occasionally, until the vegetables soften, 4-5 minutes. Transfer the vegetables to a bowl and set aside.

Step 4

Wipe out the skillet and return it to medium heat. Add the remaining 1 teaspoon oil. Pour in the egg mixture and cook, stirring gently, until the underside is set, about 1 minute. Spread the bell pepper mixture evenly over half of the omelette; with a spatula, fold the other half over the filling. Continue to cook until the filling is heated through and the eggs are set, 1-2 minutes longer. Cut the omelette in half and slide each half onto a plate.