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
|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.
Naturegg Simply Egg Whites
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