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
Add a pinch of cream of tartar for firm, glossy whipped egg whites.