slide left slide left


Fresh Veggie Bob Evans Omelet

photo of prepared Fresh Veggie Bob Evans Omelet recipe


  • 1 cup Bob Evans Egg Whites
  • 2 tbsp butter
  • 1/3 cup red bell pepper, chopped
  • 1/2 cup mushrooms, sliced
  • 1/2 cup broccoli florets, chopped
  • 1/2 cup onion, diced
  • 1/2 cup asparagus spears, cut into small pieces
  • Salt to taste
  • Pepper to taste
  • 1/2 cup mozzarella cheese, shredded


  1. Heat butter in nonstick 10-inch skillet over medium heat. Add onion, red pepper, mushrooms, broccoli and asparagus. Cook 5 minutes, stirring until vegetables are crisp-tender. Spread evenly over skillet and season with salt and pepper.
  2. Reduce heat to medium-low. Add in Bob Evans Egg Whites and cover while eggs cook. Cook for 8 minutes or until eggs are set.
  3. Top with cheese and fold omelet in half on plate.
  4. Wait to for omelet to cool and serve.

Post Holdings, Inc. (“we”) use cookies to improve our products and your experience on our Sites by evaluating the use of our Site, products and services, to personalize content and ads, to provide social media features and to analyze our traffic. We also share information about your use of our site with our social media, advertising and analytics service providers. By agreeing to the use of cookies on our website, you direct us to disclose your personal information to these service providers for those purposes. For more information, please see our Cookie Policy.