Souffle Omelette

  • Makes: 2
  • Cook time: 17 min

Nutritional Information

  • Calories
  • Trans Fat
    0 g
  • Saturated Fat
    4 g
  • Fat
    7 g
  • Carbohydrates
    33 g
  • Fibre
    7 g
  • Protein
    33 g
  • Sodium
    715 mg


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


  1. 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.

  2. 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.

  3. Arrange the vegetables and the cheese over the top of the omelet.

  4. 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.

This recipe was made with:

Naturegg Simply Egg Whites

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

Learn More

Tips: Whipping

If you over beat egg whites and they're too stiff, gently stir in 1 or 2 unbeaten whites to every 5 or 6 whites or add a few teaspoons of sugar and beat again briefly until they are smooth.

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