Fresh veggies and Mozzarella cheese give great flavor to this protein-packed omelet.
Ingredients
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2 tbspbutter or margarine
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1/2 cupchopped green onion
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1/3 cupchopped red bell pepper
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1 cupsliced mushrooms
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1 cupsmall broccoli florets
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1 cupasparagus spears, cut into 1 1/2-inch pieces
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to tastesalt
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to tastepepper
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2 cups (16 oz)AllWhites® egg whites
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1 cupCrystal Farms® Shredded Mozzarella Cheese
Instructions
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Melt 1 tablespoon butter in 10-inch nonstick skillet over medium heat. Add 1/4 cup onion, 3 tablespoons red pepper, 1/2 cup mushrooms, 1/2 cup broccoli and 1/2 cup asparagus. Cook 3 to 5 minutes, stirring frequently, until vegetables are crisp tender. Spread vegetables evenly over bottom of skillet. Season with salt and pepper.
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Reduce heat to medium low. Add about 1 cup AllWhites®. As AllWhites® start to set use spatula to lift edge of cooked AllWhites® letting uncooked AllWhites® flow to bottom of skillet. Cook until AllWhites® are set but still moist. Top with 1/2 cup cheese. Fold omelet in half. Invert onto plate.
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Repeat above with remaining ingredients. Cut each omelet in half; serve.
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