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Garden Veggie Bob Evans® Omelet

Garden Veggie Bob Evans®  Omelet

Garden Veggie Bob Evans® Omelet

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Recipe Ingredients

1 1/2 cups
small broccoli florets
1/2 cup
chopped zucchini
1/4 cup
chopped red bell pepper
to taste
to taste
2 cups
Bob Evans® egg whites


Spray a 10-inch nonstick skillet with cooking spray. Cook broccoli, zucchini, onion and red pepper 3 to 5 minutes over medium heat, stirring frequently, until vegetables are crisp tender. Season with salt and pepper. Remove vegetables from skillet.
Reduce heat to medium-low. Spray skillet again with nonstick cooking spray. Add 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.
Spread 1/2 of vegetables on one side of the omelet. Fold other side of omelet over vegetable side. Invert onto plate.
Repeat steps above with remaining Bob Evans and vegetables. Cut each omelet in half; serve.

Garden Veggie Bob Evans® Omelet