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Fresh Veggie Bob Evans® Omelet

Fresh Veggie Bob Evans® Omelet

Fresh Veggie Bob Evans® Omelet

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Fresh veggies and Mozzarella cheese give great flavor to this protein-packed omelet.

Recipe Ingredients

2 tbsp
butter or margarine
1/2 cup
chopped green onion
1/3 cup
chopped red bell pepper
1 cup
sliced mushrooms
1 cup
small broccoli florets
1 cup
asparagus spears, cut into 1 1/2-inch pieces
to taste
salt
to taste
pepper
2 cups (16 oz)
Bob Evans® egg whites
1 cup
Crystal Farms® Shredded Mozzarella Cheese

Instructions

1
Melt 1 tablespoon butter in 10-inch nonstick skillet over medium heat. Add 1/4 cup onion, 3 tablespoons red pepper, 1/2 cup mushrooms, 1/2 cup broccoli and 1/2 cup asparagus. Cook 3 to 5 minutes, stirring frequently, until vegetables are crisp tender. Spread vegetables evenly over bottom of skillet. Season with salt and pepper.
2
Reduce heat to medium low. Add about 1 cup Bob Evans®. As Bob Evans® start to set use spatula to lift edge of cooked Bob Evans® letting uncooked Bob Evans® flow to bottom of skillet. Cook until Bob Evans® are set but still moist. Top with 1/2 cup cheese. Fold omelet in half. Invert onto plate.
3
Repeat above with remaining ingredients. Cut each omelet in half; serve.

Fresh Veggie Bob Evans® Omelet

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