Red Pepper Omelet

In a small bowl microwave basil cubes on 50% power (medium) for 20 seconds. Stir in egg until combined.

Lightly coat an 8-inch nonstick skillet with cooking spray; heat over medium-high heat. Pour in egg mixture; reduce heat to medium. Cook, without stirring, until egg begins to set. Using a spatula, gently lift edges of set egg, tilting skillet to allow uncooked egg to run under set egg. Continue until egg is cooked through but is still shiny. Remove from heat.

Arrange roasted pepper and cheese on half of the omelet; fold unfilled half over filling. Gently slide omelet out onto a warm plate. Sprinkle with black pepper. If desired, top with additional roasted pepper and cheese and serve with orange wedges.