Swiss Cheese and Vegetable Omelet

Ingredients:

• 2 tsp extra-virgin olive oil, divided
• 1/2 small onion, thinly sliced
• 1/2 bell pepper, any color, cut into 1/4-inch squares
• 1 small plum tomato, diced
• 1/4 tsp dried basil
• 3 eggs, lightly beaten
• 1/4 tsp salt
• Pinch freshly ground black pepper
• 1 oz. reduced-fat Swiss cheese, finely grated, (1/4 cup)

Makes  2 Servings

1. Heat 1 tsp of the oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add bell pepper, tomato and basil; cook 3 minutes more. Transfer vegetables to a plate.
2. Season eggs with salt and pepper. Heat remaining oil in the same skillet over medium heat, add eggs, and let sit for 30 seconds. using a heatproof spatula, gently lift eggs while tilting the pan to allow uncooked eggs to run underneath until eggs are set, about 1 minute. Sprinkle cheese and vegetables over half of omelet. Fold omelet over filling, slide onto a plate, cut in half, and serve.

WW POINTS VALUE: 5 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Omelets aren't just served at breakfast anymore; you can have them for brunch, lunch and even dinner. I highly recommend this dish for dinner because they are times where  you don't feel like cooking but you're hungry and you want to feel satisfied. Even though the recipe calls for the basil to be mixed with the vegetables, you can use the seasoning mixed in with the egg and it will taste just as delicious. You can also use oregano, parsley, rosemary or any other Italian herb with this dish and use any kind of shredded Italian cheese with this dish and it will still be delicious.