Vegetable Omelette Recipe
Ingredients
| Vegetable cooking spray | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Green pepper | 1/4 Cup (16 tbs), finely chopped | |
| Sweet red pepper | 1/4 Cup (16 tbs), chopped | |
| Chopped tomato | 1/2 Cup (16 tbs), peeled | |
| Dash of hor sauce | ||
| Egg substitute | 1 Cup (16 tbs), frozen | |
| Skim milk | 3 Tablespoon | |
| Pepper | 1 Dash | |
| Cheddar Cheese | 1/4 Cup (16 tbs) | |
Directions
Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion and next ingredients; saute until tender.
Stir in tomato and hot sauce; cook until thoroughly heated.
Set aside.
Combine egg substitute, milk, and pepper in a small bowl.
Coat a 10-inch nonstick skillet or omelet pan with cooking spray,- place over medium heat until hot enough to sizzle a drop of water.
Pour egg substitute mixture into skillet.
As mixture begins to cook, gently lift edges of omelet with a spatula, and tilt pan to allow uncooked portions to flow underneath.
When egg mixture is set, spoon vegetable mixture over half of omelet; sprinkle with cheese.
Loosen omelet with spatula, and carefully fold in half.
Carefully slide omelet onto a warm serving platter.
Cut omelet into 2 pieces
Add onion and next ingredients; saute until tender.
Stir in tomato and hot sauce; cook until thoroughly heated.
Set aside.
Combine egg substitute, milk, and pepper in a small bowl.
Coat a 10-inch nonstick skillet or omelet pan with cooking spray,- place over medium heat until hot enough to sizzle a drop of water.
Pour egg substitute mixture into skillet.
As mixture begins to cook, gently lift edges of omelet with a spatula, and tilt pan to allow uncooked portions to flow underneath.
When egg mixture is set, spoon vegetable mixture over half of omelet; sprinkle with cheese.
Loosen omelet with spatula, and carefully fold in half.
Carefully slide omelet onto a warm serving platter.
Cut omelet into 2 pieces
Chef
