Veggie Egg White Omelette

Heat Olive Oil (1 tsp) in a nonstick pan over medium heat. Add the Onions (4 Tbsp) and Red Bell Peppers (4 Tbsp) and saute until softened. Add the Fresh Baby Spinach (1/2 cup) and stir until it begins to wilt. Season with Salt (to taste) and Ground Black Pepper (to taste).

Pour the Eggland's Best Liquid Egg Whites (3/4 cup) over the vegetables. Use a rubber spatula to gently lift the edges so that the liquid egg whites can run under and cook completely.

When the eggs have just set, sprinkle the Cheese (2 Tbsp) and Fresh Basil Leaves (2) over one half. Use a spatula to fold the omelette in half.

Transfer to a plate and serve warm. Garnish with avocado and/or fresh herbs if desired.