RECIPE DETAIL
Fresh Veggie Bob Evans Omelet
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
- 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.
- 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.
- Top with cheese and fold omelet in half on plate.
- Wait to for omelet to cool and serve.