Grilled Vegetable Egg White Omelette

Prep Time: 5 minutes
Cooking Time: 10 minutes
Makes:
2 servings

Ingredients

1 tbsp butter 15 mL
1/2 small onion, chopped 1/2 small
1 carton Simply Egg Whites™, shaken 250 mL
2 tbsp each, thinly sliced fresh basil and grated Parmesan cheese 30 mL
1/2 tsp each, salt and pepper 2 mL
3/4 cup chopped grilled zucchini and tomatoes 175 mL
5 spears grilled asparagus 5 spears
1 tbsp Renée’s Gourmet™ Naturally Light™ Roasted Red Pepper & Garlic Dressing 15 mL

Direction

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.