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Stew's Favorite Egg-White-and-Vegetable Omelet

A protein-packed, high powered way to start your day! 
Serve with a slice of Stew’s organic Country Hearth bread on the side.

 

Preparation Time: 15 MINUTES


Cooking Time: 10 MINUTES


Yield: 4 servings

Measurements Ingredients Savings Availability
1/2 tsp.  Olive Oil - 750 ml. Weekly Special $5.99 - Save $2 Add to Shopping list
1/2  Red Onion $ Add to Shopping list
 

Chopped

Scallions $ Add to Shopping list
 

Chopped. Including green part

Mushrooms $ Add to Shopping list
 

White. Trimmed of stems. Chop only one.

Tomatoes $ Add to Shopping list
 

Chopped

1/2  Red Pepper $ Add to Shopping list
 

Chopped

Extra Large White Eggs Weekly Special $1.99 - Save $1 Add to Shopping list
 

White only

  Salt & Pepper $ Add to Shopping list

1. Coat a large pan (non-stick works best) with the olive oil. Place over medium-high flame and add the onion and scallion. Place the four whole white mushrooms around the perimeter of the pan to brown, stem side up. Cook, stirring the onions, for 3 minutes. When the mushrooms are browned on top remove them and set aside.

 

2. Add the remaining vegetables to the pan. Cook, stirring, for 5 minutes. Season well with salt and pepper.

 

3. Remove the vegetables from the pan. Add the egg whites (if not using a non-stick pan, you may need a little more oil) and stir with a plastic spatula. When the egg whites are 70% cooked (still wet), return all of the vegetables to the pan. Stir vigorously. Taste for seasonings. When the egg whites firm up, empty everything onto a serving platter. With a spatula mold the ingredients into a neat omelet shape. Garnish with the white mushrooms, cap side up.