Puffed egg-white omelette with veggies
1
Points® value
Total Time
27 min
Prep
10 min
Cook
17 min
Serves
4
Difficulty
Easy
The trick to making this filled omelette taste great is to make sure the bell peppers and the onion are well cooked and completely softened, which releases all of their natural sugars. Try not to rush this process and go for the full 8 minutes, or longer if needed. We finish off the omelette in the broiler, but be sure to keep an eye on it, as the heat intensity of broilers can vary wildly, and the beaten egg whites are rather delicate. Also, when you're separating the eggs for this omelette, keep 5 of them in a small bowl and the remaining 5, which will be beaten separately, in a large bowl.
Ingredients
Olive oil
2 tsp(s)
Green bell pepper
1 medium, seeded and thinly sliced
Red bell pepper
1 medium, seeded and thinly sliced
Onion
1 medium, thinly sliced
Egg whites
10 serving(s), at room temperature
Shredded fat-free Cheddar cheese
½ cup(s)