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Puffed Egg-White Omelette with Veggies

1
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 peppers and onion are well cooked, this releases their natural sugars.

Ingredients

olive oil

2 tsp

uncooked bell pepper(s)

1 item(s), medium, one green, seeded and thinly sliced

uncooked bell pepper(s)

1 item(s), medium, red, seeded and thinly sliced

uncooked onion(s)

1 medium, thinly sliced

egg white(s)

10 item(s), at room temperature

shredded fat-free Cheddar cheese

½ cup(s)

Instructions

  1. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the green and red bell peppers, onion, and 1/4 teaspoon of the salt and cook, stirring occasionally, until the vegetables are very tender, about 8 minutes. Slowly pour in 5 of the egg whites; sprinkle with the cheese. Cook over medium heat, stirring gently, until slightly firm, 3–5 minutes. Remove from the heat.
  2. Preheat the broiler.
  3. In a large bowl, with an electric mixer on high speed, beat the remaining 5 egg whites and the remaining 1/4 teaspoon salt until soft peaks form, 3–4 minutes. Spoon over the vegetable mixture to cover completely. Broil 7 inches from the heat until puffed and just golden.

Notes

When separating the eggs for this omelette, keep 5 of them in a small bowl and the remaining 5, which will be beaten separately, in large bowl.

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