1 t olive oil

4 egg whites

1/2 t basil, dried

2 t Parmesan cheese, grated and divided

1 sweet red pepper, thinly sliced

1 yellow pepper, thinly sliced

1/4 t black pepper

In a large non-stick frying pan over medium heat, warm oil; add the red peppers and yellow peppers; cook stirring frequently for 4 to 5 minutes. Keep warm over low heat. In a small bowl, lightly whisk together the egg whites, basil and black pepper. Coat a small non-stick frying pan with non-stick spray. Warm over medium-high heat for 1 minute. Add half of the egg mixture, swirling the pan to evenly coat the bottom. Cook for 30 seconds or until the eggs are set. Carefully loosen and flip. Cook for 1 minute, or until firm. Sprinkle half of the peppers over the eggs. Fold to enclose the filling. Transfer to a plate. Sprinkle with 1 tsp. of Parmesan. Repeat with the remaining egg mixture, peppers and 1 tsp. Parmesan. Makes 2 servings.