ITALIAN EGGS WITH PEPPERS

• 1 tbs. olive oil
• 2 large sweet green peppers, cut into thin strips
• 1 clove garlic, minced
• 4 large eggs
• 4 large egg whites
• 2 tbs. 1% milk
• 2 tbs. minced fresh basil or 2 tsp. dried basil leaves
• 1/2 tsp. salt
• 1/4 tsp. black pepper

In a 10 inch nonstick skillet, heat olive oil over moderately high heat. Add the green peppers and garlic and cook until the peppers are tender. In a medium-sized bowl, whisk together the eggs, egg whites, milk, basil, salt and black pepper, pour over the vegetables.

Cook, gently scrambling the eggs with a wooden spoon, for 4 minutes or just until firm yet moist. Serve with sliced tomatoes. Makes 4 main-dish servings.