Egg White Omelet

• 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 Reduced Fat Cheddar Cheese, shredded

1. Melt butter in 8-inch skillet until sizzling; add bell peppers and onions.
2. Cook over medium heat, stirring occasionally, 3-4 minutes or until vegetables are crisply tender.
3. Remove vegetables from pan; drain well.
4. Set aside.
5. Pour liquid egg whites into same pan.
6. 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.
7. Repeat as needed 1-2 minutes or until egg white mixture is set.
8. Sprinkle with bell pepper mixture and 1/4 cup shredded cheese; fold omelet in half.
9. Place onto serving plate; sprinkle with additional shredded cheese, if desired.
10. *Substitute Land O Lakes Salted Butter.

butter, red andor, onion, egg whites, cheddar cheese

Taken from www.landolakes.com/recipe/1525/egg-white-omelet (may not work)