Egg White Omelet

1. 1

   Melt butter in 8-inch skillet until sizzling; add bell peppers and onions.

2. 2

   Cook over medium heat, stirring occasionally, 3-4 minutes or until vegetables are crisply tender.

3. 3

   Remove vegetables from pan; drain well.

4. 4

   Set aside.

5. 5

   Pour liquid egg whites into same pan.

6. 6

   Cook over medium-low heat, lifting edge of egg whites and pulling them toward center while lifting pan to allow uncooked egg to cover pan.

7. 7

   Repeat as needed 1-2 minutes or until egg white mixture is set.

8. 8

   Sprinkle with bell pepper mixture and 1/4 cup shredded cheese; fold omelet in half.

9. 9

   Place onto serving plate; sprinkle with additional shredded cheese, if desired.

10. 10

    *Substitute Land O Lakes Salted Butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.