Cart
{[{jc.cart.data.item_count}]} product products
There are no products in your cart!
{[{ item.product_title }]}
{[{ item.variant_title }]}
{[{ item.price }]}
{[{ item.original_price }]}
Subtotal
{[{ jc.cart.data.total_price }]}
{[{jc.cart.data.total_discount}]}
MENU
Cart
{[{jc.cart.data.item_count}]} product products
There are no products in your cart!
{[{ item.product_title }]}
{[{ item.variant_title }]}
{[{ item.price }]}
{[{ item.original_price }]}
Subtotal
{[{ jc.cart.data.total_price }]}
{[{jc.cart.data.total_discount}]}
Fresh Vegetable Omelet
Fresh Vegetable Omelet
A Egg white omelet recipe filled with fresh Zucchini, red bell pepper and mushrooms flavored with Italian seasoning.

 

PREP TIME - 20 MIN   |   TOTAL TIME  - 20 MIN   |   SERVINGS - 1  

 INGREDIENTS:

  • 1/2 Cup halved lengthwise, sliced Zucchini.
  • 2 Tbsp chopped Red Bell Pepper.  
  • 3 Tbsp slices fresh Mushrooms
  • 1/8 Tsp Italian Seasoning
  • 1/2 Cup Liquid Egg whites

 

DIRECTIONS:

  1. Spray 8-inch nonstick saute or omelet pan with Non Stick Cooking Spray, if desired.

    Heat over medium heat. Add zucchini, pepper, mushrooms and Italian seasoning.

    Cook 4 minutes or until vegetables are tender, stirring frequently. Remove from pan; set aside and keep warm.

  2. Pour Liquid Egg Whites into pan; cook 2 minutes or until edges start to set. Using a rubber spatula, gently lift edges while tilting pan to allow uncooked Egg to run beneath. Cook just until set.
  3. Place vegetables over half of cooked Egg. Fold over to cover vegetables. Slide omelet onto plate.

 

 

Recipes courtesy of Eggbeaters.com