Baked Egg White Omelet

This isn’t just for breakfast, it is good for lunch, dinner or especially late at night.

Ingredients:

Vegetable oil cooking spray

1 Tablespoon seasoned dry bread crumbs

½ cup mixed color bell peppers, diced

½ cup mushrooms, diced

¼ cup green onion, thinly sliced

1 cup liquid egg whites from a carton

1/3 cup grated parmesan

1 teaspoon salt

2 regular egg whites (save the yolks for something else)

½ teaspoon cream of tartar

Three slices of bacon, cooked crisp and crumbled (the microwave ready kind works well here)

Directions: Spray a 1.5 quart casserole dish with cooking spray. Add the bread crumbs and turn to coat all sides, discarding any extra bread crumbs. Spray a medium skillet with cooking spray. Add the vegetables and cook on medium heat for 5 minutes or until the veggies are soft. Turn off the heat and let cool slightly. Preheat oven to 350 degrees F.

Add the liquid egg whites to a large mixing bowl and whisk until light (they won’t beat to peaks if they are pasteurized, hence the need for regular egg whites). Fold in the cooled veggies, salt and parmesan. In another mixing bowl, beat the two egg whites until soft peaks form. Add in the cream of tartar and beat to stiff peaks. Fold by spoonfuls into the veggie mixture and add in two pieces of crumbled bacon. Scoop into the casserole dish and top with the remaining bacon crumbles.

Bake for 35-40 minutes or until set throughout and  golden on top.

Note: I got those really craggy peaks by cutting through the top crust halfway through cooking.