Grilled Vegetable Egg White Omelette

Prep Time: 5 minutes
Cooking Time: 10 minutes
2 servings


1 tbsp butter 15 mL
1/2 small onion, chopped 1/2 small
1 carton PUREGG egg whites, shaken 250 mL
2 tbsp each, thinly sliced fresh basil and grated Parmesan cheese 30 mL
1/2 tsp each, salt and pepper 2 mL
3/4 cup chopped grilled zucchini and tomatoes 175 mL
5 spears grilled asparagus 5 spears
1 tbsp Salad Dressing 15 mL


  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.