VEGGIES
Ingredients:

• 2 medium bell peppers (any color), washed, tops cut off and de-seeded so center is hallow.

1. Place the hollowed peppers into a roasting pan.

FILLING
Ingredients:

• 1 tablespoons olive oil
• 8 egg whites
• 3 medium yellow onions, peeled and diced small
• 4 garlic cloves, minced
• 3/4 cup finely minced fresh Italian parsley leaves
• 1 tomato, diced
• 3/4 cup fresh dill, mined
• 1 cups oatmeal, dry
• 1 tbsp fresh garlic, minced
• pepper, to taste

Directions:

1. Preheat the oven to 350⁰ F.
2. In a saute pan, over medium high heat, heat the oil; saute the onion and garlic, parsley, dill, garlic and tomato, and bring to a simmer.  Add egg whites, scramble and allow to fully cook.
3. Add the oatmeal, simmer for about 10 minutes.
4. Season with garlic and pepper.

Assembly:

1. Fill each of the hollowed peppers.
2. Place on baking sheet and allow to cook until pepper is soft to the touch.
3. Allow the peppers to sit for 20 minutes before serving.

Omelet in a Pepper are served warm or at room temperature and are even great the following day.
Makes 2 peppers, 1-2 servings depending on calorie restrictions