1 tsp. olive oil, preferably extra virgin

3/4 C. chopped red bell pepper

3/4 C. chopped green bell pepper

3/4 C. (3 ounces) shredded reduced-fat Monterey jack cheese

2 T. chopped fresh basil

5 eggs, lightly beaten

2 egg whites, lightly beaten

1/4 tsp. salt

Ground black pepper

 

Preheat the oven to 375°F. Coat a 9″ ovenproof skillet with vegetable oil spray. Place over medium-high heat. Add the oil. Heat for 30 seconds. Add the bell peppers. Cook, stirring occasionally, for about 5 minutes, or until just soft. Sprinkle the cheese and basil into the pan. Add the eggs, egg whites, salt, and pepper. Bake for about 30 minutes, or until the eggs are set. Let stand to cool slightly. Cut into wedges.

 

Yield: 4 servings

Calories: 180

Fat: 12g

Fiber: 1g