Grilled Vegetable Egg White Omelette

Ingredients

1 tbsp / 15 ml

butter

1/2

small onion, chopped

1 carton / 250 g

Naturegg Simply Egg Whites cracked eggs, shaken

2 tbsp / 30 ml

thinly sliced fresh basil

2 tbsp / 30 ml

grated Parmesan cheese

1/2 tsp / 2 ml

each, salt and pepper

3/4 cup / 175 ml

chopped grilled zucchini and tomatoes

5

spears grilled asparagus

1 tbsp / 15 ml

Renée's Gourmet Naturally Light Roasted Red Pepper & Garlic Dressing

Directions

1. Preheat oven to 400°F (200°C). Melt butter in a non-stick skillet set over medium heat. Add onion and cook, stirring occasionally, for 3 minutes.

2. Beat egg whites in a large mixing bowl until soft peaks form. Fold in basil, cheese, salt and pepper.

3. Increase heat to medium-high, spread onion mixture in pan. Add egg mixture and smooth over onions. Cook for 1 minute. Toss grilled vegetables with red pepper sauce and arrange over half of the omelette.

4. Bake for 5 to 6 minutes or until golden, but still slightly soft in the centre. Fold plain side over vegetables to serve.