Substitute one (2-ounce) jar of sliced pimiento if you don't have roasted red peppers.
2 large eggs
2 large egg whites
2 tablespoons 1% low-fat milk
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons chopped bottled roasted red bell pepper
1 teaspoon butter
1/4 cup (1 ounce) pre-shredded reduced-fat Cheddar cheese
2 tablespoons salsa
1/2 teaspoon finely chopped fresh cilantro
How to Make It
Combine first 5 ingredients in a bowl, stirring with a whisk. Stir in roasted red pepper.
Melt butter in an 8-inch nonstick skillet over medium heat. Add egg mixture, and cook 3 to 5 minutes or until set (do not stir). Sprinkle with cheese. Loosen omelet with spatula; fold in half. Slide omelet onto a plate.