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 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


  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: Baking

Remember, it is essential to cool your angel food cakes upside down to keep their light airy texture.


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