Recipe for...Red and Yellow Pepper Omelets


Recipe for... breakfast recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Red and Yellow Pepper Omelets This recipe is rated : 1 Recipe Ingredients 1 tsp olive oil 4 egg whites 1/2 tsp dried basil 2 tsp grated Parmesan cheese, divided 1 sweet red pepper, thinly sliced 1 yellow pepper, thinly sliced 1/4 tsp black pepper Cooking Procedures 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. Sprinklw half of the peppers over the eggs. Fold to encolse the filling. Transfer to a plate. Sprinkle with 1 tsp of the Parmesan. Repeat with the remaining egg mixture, peppers, and 1 tsp Parmesan.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: ls two pans eight inches square. 133 COOKIES CONSERVATION RECIPES RICE FLOUR WALNUT COOKIES 1 cup rice flour. 1 cup broken nut meats. l/2 tsp. salt. 2 eggs. 1/4 tsp. baking powder. 1 tsp. vanilla. 1 cup light brown sugar. Beat eggs lightly, add the sugar, sift in the dry ingredients, adding the nuts and vanilla last. Drop from the tip of a spoon on to a greased pan, placing an inch apart. Bake in a moderate oven. Remove from pan as soon as done and cool on a bread board. NUT BAR
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