Souffle Omlette

nutritional info

Nutritional Information

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3 cup / 750 ml	Europe’s Best Mediterranean Diced Delight
1/4 cup / 50 ml	chopped sun-dried tomatoes
1	clove garlic, minced
1 cup / 250 ml	Naturegg Simply Egg Whites
1/4 tsp / 1 ml	each salt and pepper
Pinch	nutmeg
1/2 cup / 125 ml	shredded partly skim Italian cheese blend
	Basil leaves (optional)

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.

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

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When beating egg whites, add a teaspoon of cold water for each egg. The volume increases significantly.