Puffed Egg-White Omelette with Veggies
- Total Time
- 0:27
- Prep
- 0:10
- Cook
- 0:17
- 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.
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olive oil2 tsp
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uncooked bell pepper(s)1 item(s), medium, one green, seeded and thinly sliced
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uncooked bell pepper(s)1 item(s), medium, red, seeded and thinly sliced
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uncooked onion(s)1 medium, thinly sliced
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egg white(s)10 item(s), at room temperature
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shredded fat-free Cheddar cheese½ cup(s)
- 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.
- Preheat the broiler.
- 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.