This delicate omelet is filled with red and green bell peppers, onions and cheese.
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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.
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.
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.
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.
Sure, you could cook up your usual omelet for breakfast (or even dinner), but it’s just as easy to try a new twist. We’ve got eight to get you started.