• 1 1/2 cups
    small broccoli florets
  • 1/2 cup
    chopped zucchini
  • 1/4 cup
    chopped red bell pepper
  • to taste
  • to taste
  • 2 cups
    AllWhites® egg whites


  • 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.

  • 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.

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

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

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  • Gluten-Free
  • <15 Minutes Prep Time