Egg White Veggie Omelet

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Category: Breakfast
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One of the Little Diner’s breakfast staples, the Egg White Veggie Omelet’s simplicity provides the perfect vehicle for the flavors of fresh ingredients to shine through.

Number of Servings: 1-2
Ingredients: 4 large eggs
1 Tbsp broccoli, steamed and chopped
1 Tbsp onions, diced
1 Tbsp tomatoes, diced
1 Tbsp bell peppers, diced
1 oz mushrooms, sliced
1 oz cheddar cheese, shredded
1 pinch green onions, sliced thin
1 tsp salted butter
canola oil
Directions: Separate yolks from whites in mixing bowl. Whisk whites gently – do not make them foamy. In a small saute pan on medium heat, cook broccoli, onions, tomatoes, bell peppers and mushrooms with light oil and a pinch of salt and pepper until soft. In a 10- to 12-inch nonstick skillet over medium-high heat, add butter and a few small drops of canola oil, swirling to coat the skillet. When pan is hot, pour egg whites into skillet and wait for a solid layer to form across the inside of the pan. Use a rubber spatula and pull the sides into the middle, swirling the pan so the liquid goes toward the outside. Repeat this process until most of the liquid has formed a fluffy layer across the pan. Add cheese, then the veggies, and fold. Slide onto plate and top with green onions.