One Egg Parm and Roasted Pepper Omelet
Try this One Egg Parm and Roasted Pepper Omelet recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 large egg
- 2 teaspoons olive oil
- 1/2 cup diced red and or yellow sweet peppers (i keep a ba
- 1 garlic clove slivered
- 2 tablespoons parmesan cheese - about 1/2 ounce - freshly grated
- sea salt and freshly grated black pepper
- 1/4 cup part skim milk ricotta or cottage cheese
- Carbohydrate 0.385 g
- Cholesterol 211.5 mg
- Fat 7.2199999964 g
- Fiber 0 g
- Protein 6.29 g
- Saturated Fat 1.86017999950291 g
- Serving Size 1 1 recipe (52g)
- Sodium 70.044999999928 mg
- Sugar 0.385 g
- Trans Fat 0.894429999902512 g
- Calories 91 calories
Sauté the peppers and garlic in the olive oil over medium high heat, in a small 6 inch omelet pan until softened and browned - 3 to 4 minutes.Multitasking, while the peppers are cooking, whisk the egg with the Parmesan, season with a big pinch salt and a few grinds of black pepper. Pour into the hot pan and pull cooked egg to center until no liquid egg remains.I don't like soft eggs, so I flip my omelet, cook for 45 seconds, add a line of ricotta and fold to the plate. Normal people may add the ricotta and fold without flipping.
