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



1 tbsp / 15 ml
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
spears grilled asparagus
1 tbsp / 15 ml
Renée's Gourmet Naturally Light Roasted Red Pepper & Garlic Dressing


  1. 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.

  2. Beat egg whites in a large mixing bowl until soft peaks form. Fold in basil, cheese, salt and pepper.

  3. 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.

  4. Bake for 5 to 6 minutes or until golden, but still slightly soft in the centre. Fold plain side over vegetables to serve.

This recipe was made with:

Naturegg Simply Egg Whites

Made from 100% pure egg whites. We mean simple.

Learn More

Tips: Cooking

Add 1 tbsp/15 ml egg whites per 1 cup/250 ml oats to your favourite granola recipe to make it cluster together better.

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