1.In a large nonstick skillet, heat oil over medium heat. Add the peppers and stir for 4-5 minutes. Let it simmer at low heat.
2.In a bowl, beat the egg whites, basil and ground black pepper.
3.Spray the skillet/pan with nonstick cooking spray. Heat it for 1 minute on medium fire. Add half of the egg mixture, moving the pan to cover the base. Cook until eggs are thickened.
4.Carefully remove the omelet from the base and turn it over. Cook for 1 minute or until it is firm.
5.Add half of the peppers on the egg. Fold the omelet in half and enclose the filling. Serve the omelet. Add cheese Parmesan.
6.Repeat the process with the rest of the egg mixture, peppers and cheese. Serve hot.