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
Method
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.
Beat egg whites in a large mixing bowl until soft peaks form. Fold in basil, cheese,
salt and pepper.
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.
Bake for 5 to 6 minutes or until golden, but still slightly soft in the centre. Fold
plain side over vegetables to serve.
