Ingredients:

• 2 tablespoons 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
• salt and pepper
• 2 cups (16 oz.) AllWhites® egg whites
• 1 cup Crystal Farms® Shredded Mozzarella Cheese

1. 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.

2. 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.

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