Ricotta & Cheddar Cheese Omelette

Ingredients:

• 4 large eggs
• 4 egg whites
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 tsp. extra-virgin olive oil
• 1 small red onion, finely chopped
• 1/2 cup chopped red bell pepper
• 2 garlic cloves, minced
• 1 tsp. herb seasoning
• 1/4 cup fat-free ricotta cheese
• 1/4 cup shredded fat-free cheddar cheese

Makes 4 Servings (1/4 omelette per serving)

1. Lightly beat the eggs, egg whites, 1/2 teaspoon of the salt, 1/8 teaspoon of the black pepper in a medium bowl; set aside. 
2. Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the onion bell pepper, garlic, herb seasoning, and the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper; cook, stirring, until the vegetables are softened, about 4 minutes. Transfer to a medium bowl and stir in the ricotta and cheddar
3. Wipe the skillet with a paper towel. Add the remaining 2 teaspoons oil to the skillet and set over medium-high heat. Add the egg mixture and cook until almost set, about 3 minutes, frequently lifting the edges with a heatproof rubber spatula to allow the uncooked portion of egg to run underneath. Spoon the cheese mixture on one half of the eggs and fold the unfilled portion of egg over to enclose the filling. Cook, turning once, until the filling is heated through, about 2 minutes. Cut the omelette into 4 portions. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a simple yet flavorful omelette to enjoy for breakfast, lunch, or dinner. The combination of vegetables, eggs and cheese is tasty and satisfying.