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: Whipping

Avoid plastic bowls when whipping egg whites as fat and oil can linger on the surface and interfere with getting the appropriate volume and structure.

Savoury Salmon Frittata

View recipe

Florentine Baked Egg Casserole

View recipe
See all recipes