Ingredients:
1 teaspoon olive oil
2 sweet peppers, thinly sliced or diced
4 eggs
5-7 fresh basil leaves
¼ teaspoon black pepper
2 teaspoons grated Parmesan cheese, divided
Preparation:
Heat oil in nonstick frying pan; add peppers. Cook and stir 4-5 minutes over medium heat. Keep warm. In a small bowl, whisk eggs, basil and pepper. Treat a small nonstick frying pan with oil, and heat at medium heat. Add half the egg mixture, swirling to coat the bottom. Cook 30 seconds or until eggs are set. Loosen and flip; cook 1 minute, or until firm. Sprinkle half of peppers over cooked eggs. Fold to enclose filling. Transfer to plate; top with 1 teaspoon cheese. Repeat with remaining ingredients.
