Puffed Egg-White Omelette with Veggies
- Total Time
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.
olive oil2 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 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.