Puffed Egg-White Omelette with Veggies

Puffed Egg-White Omelette with Veggies

Points® value
Total Time
27 min
10 min
17 min
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.


Olive oil

2 tsp

Bell pepper

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

Bell pepper

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


1 medium, thinly sliced

Egg whites

10 item(s), at room temperature

Shredded fat free Cheddar cheese

½ cup(s)


  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. Pre heat 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. Slice into 4 pieces and serve.
  3. Serving size: 1/4 of the omelette.