\u00c2\u00a0<\/p>\n
\u00c2\u00a0<\/span><\/span><\/p>\n 1 tsp. olive oil, preferably extra virgin <\/span><\/p>\n 3\/4 C. chopped red bell pepper <\/span><\/p>\n 3\/4 C. chopped green bell pepper <\/span><\/p>\n 3\/4 C. (3 ounces) shredded reduced-fat Monterey jack cheese <\/span><\/p>\n 2 T. chopped fresh basil <\/span><\/p>\n 5 eggs, lightly beaten <\/span><\/p>\n 2 egg whites, lightly beaten <\/span><\/p>\n 1\/4 tsp. salt <\/span><\/p>\n Ground black pepper <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat the oven to 375\u00c2\u00b0F. 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.<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Yield: 4 servings<\/span><\/p>\n Calories: 180<\/span><\/p>\n Fat: 12g<\/span><\/p>\n Fiber: 1g<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 \u00c2\u00a0 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 \u00c2\u00a0 Preheat the oven to 375\u00c2\u00b0F. 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….<\/p>\n