In a large, heavy skillet, heat 1 teaspoon of the olive oil over medium heat. Add the garlic, peppers, and onion to the pan and sauté, stirring frequently, for 5 minutes. Add the basil, parsley, salt, and pepper, increase the heat to medium-high, and sauté for 2 minutes. Slide the vegetable mixture onto a plate and return the pan to the heat. Heat the remaining 1 teaspoon olive oil in the same pan and pour in the beaten eggs, tilting the pan to coat evenly. Cook the eggs just until the edges are bubbly and all but the center is dry, 3 to 5 minutes. Either flip the omelet or use a spatula to turn it over. Spoon the vegetable mixture onto one-half of the omelet and use a spatula to fold the empty side over the top. Slide the omelet onto a platter or cutting board. To serve, cut the omelet in half and garnish with fresh parsley.
Press, Rockridge (2013-04-07). The Mediterranean Diet for Beginners: The Complete Guide - 40 Delicious Recipes, 7-Day Diet Meal Plan, and 10 Tips for Success (p. 32). Rockridge Press. Kindle Edition.
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|Serving Size: 1 Serving (314g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 201 (58%)|
|Amt Per Serving||% DV|
|Total Fat 22.4g||30 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 3g|
|Cholesterol 846mg||260 %|
|Sodium 290mg||10 %|
|Potassium 539.6mg||14 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 8g|
|Protein 26.7g||38 %|
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Calories per serving: 344
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