Grilled Vegetable Egg White Omelette


  • 1 tbsp butter
  • 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
  • 1 tbsp Salad Dressing


  1. Preheat oven to 400°F (200°C). Melt butter in a pan 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.