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RECIPE DETAIL

Fresh Veggie Bob Evans Omelet

photo of prepared Fresh Veggie Bob Evans Omelet recipe

Ingredients

  • 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

Instructions

  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.

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