Submitted By: DishyDelishy
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4 large eggs, 2 yolks removed
1 tsp. salt
1 tsp. pepper
1 tbsp. olive oil
1/4 green pepper
1/4 red pepper
1 oz. low-fat cheese
1 tbsp. parsley
1 tsp. oregano
Crack the eggs into a bowl. Season with salt and pepper. Whisk to
Heat olive oil over medium heat in a 6" non-stick pan until almost smoking.
Pour in the egg mixture and immediately stir. While stirring, quickly shake the skillet in a back-and- forth motion directly on the heat surface. This step should not take more than 15 seconds.
Fold in the vegetables and cheese.
When the egg is almost set, remove the pan from the heat and add the herbs across the center of the omelet.
Fold the omelet in half and turn it onto a warm plate.