Roasted Vegetable Egg White Omelet Recipe

Name: Roasted Vegetable Egg White Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 zucchini, diced; 1 yellow squash, diced; 1 green or red pepper, seeded and diced; 2 potatoes, diced; 1 onion, thinly sliced; 1/2 tsp salt; 1/2 tsp freshly ground pepper; 1 tbsp. olive oil; 12 egg whites, lightly beaten; 1/2 cup light herb cream cheese, softened

Servings: persons

1 zucchini, diced
1 yellow squash, diced
1 green or red pepper, seeded and diced
2 potatoes, diced
1 onion, thinly sliced
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tbsp. olive oil
12 egg whites, lightly beaten
1/2 cup light herb cream cheese, softened

1
Preheat oven to 450u00b0.
2
Combine all vegetables with oil, salt and pepper on large baking sheet, sprayed with non-stick spray. Roast for app. 45 minutes, until browned.
3
Spray large non-stick skillet with nonstick spray and set over medium heat. Add egg whites and cook until set, app. 3-4 minutes, lifting edges to let uncooked eggs flow underneath.
4
Spread cooked eggs with softened cream cheese and top with roasted vegetables.
5
Cover the skillet and cook until cheese slightly melts, 2-3 minutes.
6
Fold the omelet in half and cut into four servings. Serve immediately.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 zucchini, diced, 1 yellow squash, diced, 1 green or red pepper, seeded and diced, 2 potatoes, diced, and more.

Yes, Roasted Vegetable Egg White Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Egg White Omelet

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