This recipe is packed full of veggies and has a ton of protein to really hit the spot.



¾ Cup chopped & grilled zucchini and tomatoes
5 spears grilled asparagus
1 Tbsp butter
1/2 small onion, chopped
1 Cup egg whites
2 Tbsp grated Parmesan cheese
1.5 Tbsp thinly sliced fresh basil
½ tsp each, salt and pepper
1 Tbsp Red Kelly’s Basil & Garlic dressing
¼ Cup low fat feta



  1. Grill Zucchini, tomatoes and asparagus to desire and set aside.
  2. Preheat oven to 200°C. Melt butter in non-stick skillet set on medium heat. Add onion and cook for 3 minutes, stirring occasionally.
  3. In a large mixing bowl, beat egg whites until soft peaks form. Add Parmesan cheese, basil, salt and pepper.
  4. Increase heat to medium-high, spread onion mixture in pan. Add and smooth the egg mixture over the onions – cooking for 1 minute. Toss grilled vegetables with basil & garlic dressing then arrange over half of the omelette. Arrange the feta over the other half of the omelette
  5. Bake for 5 to 6 minutes or until golden – the centre should be slightly soft. Fold feta side over vegetable side and serve.


Makes 2 serves