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Roasted vegetable omelette
3
Points®
Total Time
44 min
Prep
12 min
Cook
32 min
Serves
4
Difficulty
Easy
Roasted vegetables give this his egg white omelette its sweet and delicious flavor. The smooth creaminess of the cream cheese melted into the vegetables makes the final product more decadent than any egg white omelet you have ever had. A great dish for breakfast company as the one big omelet divides into 4 servings, you can also make this on weekdays by roasting the vegetables ahead of time and storing in an airtight container for up to 3 days. Heat the pre-prepared vegetables until warm before filling your eggs to ensure the dish cooks in a timely manner. Serve with a simple combination of cut fruit.
Ingredients
Uncooked zucchini
1 medium, diced
Uncooked yellow summer squash
1 medium, diced
Green bell pepper
1 medium, seeded and diced
Uncooked potato
1 large, diced
Tomato
1 medium, diced
Onion
1 medium, diced
Rosemary
1 Tbsp, fresh, chopped
Table salt
½ tsp
Black pepper
½ tsp, freshly ground
Egg whites
6 large, lightly beaten
Low fat cream cheese
¼ cup(s), with herbs, cubed