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3 Cheese Egg White Omelet

3 Cheese Egg White Omelet

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20 Min
2
Servings
18
ingredients

3 Cheese Egg White Omelet are overflowing with gooey melted Quesadilla cheese. The combination of Cotija, Chihuahua®, and Queso Fresco are a cheese-lovers delight!

 

 

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Ingredients

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.
Crumble Queso Fresco over a small bowl, divide into 2 portions, and set aside. ; In a medium bowl; whisk together egg whites, Cotija cheese, and black pepper. Divide in 2 portions and set aside. ; Preheat 1 tablespoon oil in a medium non-stick skillet over medium heat; add garlic, onion, and sauté for 1 minute. ; 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. ; 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. ; 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. ; Repeat steps 3 and 5 to prepare the 2nd omelet. ; 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.

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