Souffle Omelette
- Makes: 2
- Cook time: 17 min
Nutritional Information
- Calories 320
- Trans Fat 0 g
- Saturated Fat 4 g
- Fat 7 g
- Carbohydrates 33 g
- Fibre 7 g
- Protein 33 g
- Sodium 715 mg
Ingredients
- 3 cup
- Europe’s Best Mediterranean Diced Delight
- 1/4 cup
- chopped sun-dried tomatoes
- 1
- clove garlic, minced
- 1 cup
- Naturegg Simply Egg Whites
- 1/4 tsp
- each salt and pepper
- Pinch
- nutmeg
- 1/2
- shredded partly skim Italian cheese blend
- Basil leaves (optional)
Directions
Preheat the oven to 400 F (200 C). Spray an 8-inch (20 cm) nonstick, ovenproof skillet with Simplicity and set over medium-high heat. Add the vegetable blend, sun-dried tomatoes and garlic. Cook, stirring occasionally, for 10 minutes or until lightly browned and tender. Transfer vegetables to a paper towel-lined plate; wipe out the skillet.
Place egg whites with the salt, pepper and nutmeg in a large non-reactive bowl. Beat, using an electric mixer, on high speed until soft peaks form. Re-spray the skillet with Simplicity and set over medium-high heat. Add the whipped egg whites and smooth evenly over the pan. Cook for 1 minute.
Arrange the vegetables and the cheese over the top of the omelet.
Transfer skillet to oven and bake for 5 to 6 minutes or until golden but still slightly soft in the centre. Garnish with basil (if using). Makes 2 servings.
Naturegg Simply Egg Whites
Made from 100% pure egg whites. We mean simple.
Learn MoreTips: Whipping
Many chefs claim that using a copper bowl (considered a "reactive" bowl) will promote firm, glossy peaks and prevent over-whipping.