3 Cheese Egg White Omelet

8 Steps to complete

• 1
  Crumble Queso Fresco over a small bowl, divide into 2 portions, and set aside.
• 2
  In a medium bowl; whisk together egg whites, Cotija cheese, and black pepper. Divide in 2 portions and set aside.
• 3
  Preheat 1 tablespoon oil in a medium non-stick skillet over medium heat; add garlic, onion, and sauté for 1 minute.
• 4
  Add red and green peppers, sauté for 1 minute. Add tomato and artichoke, sauté for 1 minute. Add spinach, sauté for 30 seconds to 1 minute or until leaves are wilted and tender. Remove mixture from skillet. Reserve 6 cooked tomato halves to garnish the finished omelets. Divide vegetable mix into 2 portions, set aside until needed.
• 5
  Wipe off the skillet, and lightly coat skillet with cooking spray and heat over medium-low heat for 1 minute. Add half of the egg mixture and cook for 2 to 3 minutes or until the eggs are set.
• 6
  Top center of omelet with ¼ cup Chihuahua® cheese, 1 portion Queso Fresco cheese, and 1 portion of vegetable mixture, and fold omelet in half.
• 7
  Repeat steps 3 and 5 to prepare the 2nd omelet.
• 8
  Garnish each omelet with 3 halves reserved tomato and 1 teaspoon chive, serve immediately, and enjoy! Cook’s Note: 1½ cups of liquid egg white may be substituted in place of 6 egg whites.