Bell Pepper And Sun Dried Tomato Omelette
|Sun dried tomato halves||6|
|Ground pepper||1⁄8 Teaspoon|
|Olive oil||2 Teaspoon|
|Thinly sliced red onion||1⁄4 Cup (4 tbs)|
|Diced bell pepper||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
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.
2. Whisk together the egg whites, eggs, salt, and ground pepper in a separate bowl.
3. Heat 1 teaspoon 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.
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, about 1-2 minutes long. Cut the omelette in half and slide each half onto a plate.