AllWhites® Recipe,
reprinted from allwhiteseggwhites.com
Garden Veggie AllWhites® Omelet
Use the fresh vegetables from your garden or from the local farmers market to make this nutritious AllWhites® omelet.

Preparation: 5 minutes  
Time-To-Table: 20 minutes  
Serving Size: 4

Ingredients:

  • 1 1/2 cups small broccoli florets
  • 1/2 cup chopped zucchini
  • 1/4 cup chopped onion
  • 1/4 cup chopped red bell pepper
  • Salt & Pepper
  • 2 cups (16 ounces) AllWhites® egg whites
AllWhites
Substitutions:

If you want a cheesy omelet, top the cooked vegetables with 1/4 cup shredded Cheddar or Mozzarella cheese just before the omelet is folded in half.

Instructions:
    1. Spray a 10-inch nonstick skillet with cooking spray. Cook broccoli, zucchini, onion and red pepper 3 to 5 minutes over medium heat, stirring frequently, until vegetables are crisp tender. Season with salt and pepper. Remove vegetables from skillet.

    2. Reduce heat to medium-low. Spray skillet again with nonstick cooking spray. Add 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.

    3. Spread 1/2 of vegetables on one side of the omelet. Fold other side of omelet over vegetable side. Invert onto plate.

    4. Repeat steps above with remaining AllWhites and vegetables. Cut each omelet in half; serve.


Nutrition Facts:
Calories: 77, Fat: 1 g, Cholesterol: 0 mg, Sodium: 213 mg, Carbohydrate: 5 g, Dietary Fiber: 1 g, Protein: 14 g, Calcium: 26 mg
Click here to go back 0064e Copyright © 2008 Better'n Eggs