Souffle Omelette

Ingredients

3 cup

Europe’s Best Mediterranean Diced Delight

1/4 cup

chopped sun-dried tomatoes

1

clove garlic, minced

1 cup

Naturegg Simply Egg Whites

1/4 tsp

each salt and pepper

Pinch

nutmeg

1/2

shredded partly skim Italian cheese blend

Basil leaves (optional)

Directions

1. Preheat the oven to 400 F (200 C). Spray an 8-inch (20 cm) nonstick, ovenproof skillet with Simplicity and set over medium-high heat. Add the vegetable blend, sun-dried tomatoes and garlic. Cook, stirring occasionally, for 10 minutes or until lightly browned and tender. Transfer vegetables to a paper towel-lined plate; wipe out the skillet.

2. Place egg whites with the salt, pepper and nutmeg in a large non-reactive bowl. Beat, using an electric mixer, on high speed until soft peaks form. Re-spray the skillet with Simplicity and set over medium-high heat. Add the whipped egg whites and smooth evenly over the pan. Cook for 1 minute.

3. Arrange the vegetables and the cheese over the top of the omelet.

4. Transfer skillet to oven and bake for 5 to 6 minutes or until golden but still slightly soft in the centre. Garnish with basil (if using). Makes 2 servings.