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Garden Veggie Bob Evans Omelet

photo of prepared Garden Veggie Bob Evans Omelet recipe


  • 2 cups Bob Evans Egg Whites
  • 2 tbsp butter
  • 1/4 cup red bell pepper, chopped
  • Salt to taste
  • Pepper to taste
  • 1/2 cup zucchini, chopped
  • 1 1/2 cups broccoli florets, chopped


  1. Heat butter in nonstick 10-inch skillet over medium heat. Add broccoli, zucchini, onion and red pepper. Cook for 5 minutes, stirring frequently until vegetables are crisp-tender. Season with salt and pepper and reduce heat to medium-low.
  2. Pour Bob Evans Egg Whites over cooked vegetables and cover for 8 minutes or until eggs are set.
  3. Fold eggs in half on plate and let cool before serving.

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