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Bell Pepper And Sun Dried Tomato Omelette

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  Sun dried tomato halves 6
  Egg whites 3
  Eggs 2 Large
  Salt 1⁄4 Teaspoon
  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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 329 Calories from Fat 183

% Daily Value*

Total Fat 21 g31.6%

Saturated Fat 4.6 g22.8%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 1022.6 mg42.6%

Total Carbohydrates 14 g4.6%

Dietary Fiber 2.8 g11.1%

Sugars 8.4 g

Protein 25 g49.3%

Vitamin A 14.4% Vitamin C 59%

Calcium 9.2% Iron 19.1%

*Based on a 2000 Calorie diet

Bell Pepper And Sun Dried Tomato Omelette Recipe