Grilled Vegetable Egg White Omelette

A terrific way to use up extra veggies from dinner the night before.

Nutritional Information

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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

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.

This recipe was made with:

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

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