Fresh veggies and Mozzarella cheese give great flavor to this protein-packed omelet.


  • 2 tbsp
    butter or margarine
  • 1/2 cup
    chopped green onion
  • 1/3 cup
    chopped red bell pepper
  • 1 cup
    sliced mushrooms
  • 1 cup
    small broccoli florets
  • 1 cup
    asparagus spears, cut into 1 1/2-inch pieces
  • to taste
  • to taste
  • 2 cups (16 oz)
    AllWhites® egg whites
  • 1 cup
    Crystal Farms® Shredded Mozzarella Cheese


  • 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.

  • 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.

  • Repeat above with remaining ingredients. Cut each omelet in half; serve.

Find Similar Recipes

  • Breakfast
  • Brunch
  • Dinner
  • Entrée
  • Full meal
  • Recipes Using AllWhites
  • Vegetarian
  • High Protein
  • Low-fat
  • Low-cal
  • Gluten-Free
  • <15 Minutes Prep Time