Rainbow Pepper Omelet

Ingredients:

1/2 c egg beaters

1/8 tsp black pepper

1/8 tsp salt

1 thin slice of orange pepper, diced

1 thin slice of yellow pepper, diced

1 thin slice of red pepper, diced

1 tbsp pepper jack cheese, shredded (can use soy cheese for dairy free option, or omit cheese for advocare friendly)

2 tbsp reduced fat sharp cheddar cheese, shredded

Your choice of meat: 1 oz. (about 4 slices) Ultra thin cut Ham or Turkey, chopped or 2 slices Canadian Bacon, chopped

Vegetarian option: Use 1/4 c fresh baby spinach in place of meat

Directions:

1. Preheat small skillet over medium heat (if you are not using a non-stick skillet, coat with non-stick cooking spray) for about four to five minutes.

2. Pour egg beaters into hot skillet. Sprinkle salt and pepper over egg. Allow to cook for about 45 seconds to 1 min. As eggs cook, gently lift one edge of the egg with a spatula and tilt the skillet to allow the uncooked egg on top to drain under the “egg pancake”. Repeat this step, lifting edges all the way around and tilting egg to drain underneath, until there is no more uncooked egg on top.

3. Gently flip the entire “egg pancake” to cook the top side. After you flip it, sprinkle cheddar cheese on one half of the “egg pancake.” Top cheese with diced peppers, meat or spinach (or both if you’d like), and pepper jack cheese. Fold over empty half of egg and gently press down with spatula for about one minute. Flip omelet over and cook for another minute or until cheese is melted, and meat/peppers are cooked through.

 

 

Yields 1 omelet, servings size 1 omelet

4 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.