Name: Cafe Americanos Egg White Vegetable Omelet Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 eggs Egg whites; 1 cup Tomatoes, diced; 1 cup Bell pepper, diced; 1 cup Onion, diced; 1 cup Mushrooms, sliced; 1 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Bossman Lager

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Egg White Omelet filled with Tomatoes, Peppers, Onions and Mushrooms. Served with Breakfast Potatoes & Toast

Heat olive oil in a non-stick skillet over medium heat. Add the diced onions, bell peppers, and mushrooms. Sauté for about 5 minutes until they are soft. Add the diced tomatoes and cook for an additional 2 minutes. Season with salt and pepper.

Prepare the Vegetables

In a bowl, whisk the egg whites until slightly frothy. Pour the egg whites over the sautéed vegetables in the skillet. Cook for about 4-5 minutes, gently lifting the edges with a spatula to allow uncooked egg to flow to the bottom.

Cook the Egg Whites

Once the egg whites are set, fold the omelet in half and slide it onto a plate. Let it rest for a minute before serving.

Finish the Omelet

Egg whites

Tomatoes, diced

Bell pepper, diced

Onion, diced

Mushrooms, sliced

Olive oil

Salt

Black pepper