Grilled Vegetable Egg White Omelette
A terrific way to use up extra veggies from dinner the night before.
- Prep time: 5 min
- Makes: 2 servings
- Cook time: 10 min
Nutritional Information
PER SERVING
Ingredients
- 1 tbsp / 15 ml
- butter
- 1/2
- small onion, chopped
- 1 carton / 250 g
- Naturegg Simply Egg Whites cracked eggs, shaken
- 2 tbsp / 30 ml
- thinly sliced fresh basil
- 2 tbsp / 30 ml
- grated Parmesan cheese
- 1/2 tsp / 2 ml
- each, salt and pepper
- 3/4 cup / 175 ml
- chopped grilled zucchini and tomatoes
- 5
- spears grilled asparagus
- 1 tbsp / 15 ml
- Renée's Gourmet Naturally Light Roasted Red Pepper & Garlic Dressing
Directions
Preheat oven to 400°F (200°C). Melt butter in a non-stick skillet set over medium heat. Add onion and cook, stirring occasionally, for 3 minutes.
Beat egg whites in a large mixing bowl until soft peaks form. Fold in basil, cheese, salt and pepper.
Increase heat to medium-high, spread onion mixture in pan. Add egg mixture and smooth over onions. Cook for 1 minute. Toss grilled vegetables with red pepper sauce and arrange over half of the omelette.
Bake for 5 to 6 minutes or until golden, but still slightly soft in the centre. Fold plain side over vegetables to serve.
Naturegg Simply Egg Whites
Made from 100% pure egg whites. We mean simple.
Learn MoreTips: Whipping
If you over beat egg whites and they're too stiff, gently stir in 1 or 2 unbeaten whites to every 5 or 6 whites or add a few teaspoons of sugar and beat again briefly until they are smooth.