Souffle Omelette

  • Makes: 2
  • Cook time: 17 min

Nutritional Information

  • Calories 320
  • 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
clove garlic, minced
1 cup
Naturegg Simply Egg Whites
1/4 tsp
each salt and pepper
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

Use a "non-reactive bowl" such as stainless steel or glass or when whipping egg whites.

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