Western Egg White Omelet


  • PAM® Original No-Stick Cooking Spray
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 2 tablespoons chopped onion
  • 1/8 teaspoon seasoned salt
  • 3/4 cup Egg Beaters® 100% Liquid Egg Whites
  • 2 tablespoons shredded reduced-fat Cheddar cheese


  1. Spray 8-inch nonstick saute or omelet pan with cooking spray; heat over medium heat. Add bell peppers and onion; cook 4 minutes or until vegetables are just tender, stirring occasionally. Place vegetables in small bowl; stir in salt. Cover to keep warm. Carefully wipe out pan with paper towels; spray pan again with cooking spray.
  2. Pour Egg Beaters into pan over medium heat; loosely cover pan with aluminum foil. Cook 1-1/2 minutes or or until edges start to set. Using a rubber spatula, gently lift edges while tilting pan to allow uncooked Egg Beaters to run beneath. Cook just until set.
  3. Place vegetables over half of cooked Egg Beaters; sprinkle with cheese. Fold over to cover vegetables. Slide omelet onto plate.


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