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Egg White Omelet

Egg White Omelet

This delicate omelet is filled with red and green bell peppers, onions and cheese.

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10 min
Prep Time
20 min
Total Time


1 tablespoon Land O Lakes® Unsalted Butter 

1/4 cup finely chopped red and/or green bell peppers

1 tablespoon finely chopped onion

1/2 cup pasteurized liquid egg whites

2 ounces (1/4 cup) Alpine Lace® Deli Reduced Fat Cheddar Cheese, shredded


 *Substitute Land O Lakes® Salted Butter.

How to make

  1. STEP 1

    Melt butter in 8-inch skillet until sizzling; add bell peppers and onions. Cook over medium heat, stirring occasionally, 3-4 minutes or until vegetables are crisply tender. Remove vegetables from pan; drain well. Set aside.

  2. STEP 2

    Pour liquid egg whites into same pan. Cook over medium-low heat, lifting edge of egg whites and pulling them toward center while lifting pan to allow uncooked egg to cover pan. Repeat as needed 1-2 minutes or until egg white mixture is set.

  3. STEP 3

    Sprinkle with bell pepper mixture and 1/4 cup shredded cheese; fold omelet in half. Place onto serving plate; sprinkle with additional shredded cheese, if desired.

Nutrition (1 serving)

360 Calories
25 Fat (g)
75 Cholesterol (mg)
530 Sodium (mg)
5 Carbohydrates (g)
1 Dietary Fiber
27 Protein (g)
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