1) In a large non-stick frying pan, warm the oil over medium heat.

2) Add the red peppers and yellow peppers stirring frequently for about 4 to 5 minutes. Make sure to keep the ingredients warm over low heat.

3) In a small bowl, lightly whisk together the egg whites, basil, and black pepper.

4) Coat a small non-stick frying pan with non-stick spray.

5) Warm the ingredients over medium-high heat for one minute.

6) Add half of the egg mixture, swirling the pan to evenly coat the bottom.

7) Cook for 30 seconds or until the eggs become set.

8) Carefully loosen the omelet and flip, cooking for one minute (or until firm).

9) Sprinkle half of the peppers over the eggs. Fold to enclose the filling.

10) Transfer to a plate, sprinkling 1 teaspoon of the Parmesan on top.

11) To make a second omelet, repeat the above steps using the remaining egg mixture, peppers, and teaspoon of Parmesan

1. Break bacon into 1″ pieces
2. Cut cheese into 1″ slices
3. Beat eggs
4. Heat frying pan and melt butter, spreading across surface of pan.
5. Turn heat to medium and add eggs. Rotate the pan to cover the entire surface. Using a spatula, pull back one edge of the eggs and drain uncooked eggs so that they cook as well.
6. Add cheese and bacon on one half of the eggs.
7. Flip the other half over the cheese and bacon. Cook until the cheese melts.