It was a mistake that I bought egg substitutes. I thought they were egg beaters, which Matt likes in the protein smoothies I make for him. Good thing I didn’t put these eggs in his smoothies…yuck!
So since I had egg beaters on hand, I thought I would make a veggie omelet with them. I was actually quite impressed with the taste and ease of making this omelet. The omelet was so good, I thought it tasted like La Madeleine’s “Smart Choice Omelette”. In addition, 1/4 cup egg substitute packs 6 grams of protein and only 30 calories. I’d say that’s pretty healthy! Enjoy!
Chop and measure 1 cup of your favorite vegetables. I used mushrooms, a green bell pepper, and an onion.
Saute vegetables with 1 tsp olive oil over medium heat for 3-5 minutes.
Remove vegetables and pour egg substitute in same skillet. Cook over medium heat for 3-5 minutes, pushing cooked eggs to center of skillet with spatula and tilting skillet to allow uncooked portion to flow underneath.
Spoon vegetables onto half of the omelet. Salt and pepper.
Fold omelet in half.
Serve and enjoy. I like to eat mine with salsa spooned on top. (This is the first time for me to make an omelet that you have to fold in half, so it’s not “perfect” looking. Maybe next time, I’ll improve on its image! It tasted “perfect” though!)
Veggie Omelet
Ingredients
1 tsp olive oil
1 cup assorted vegetables (mushrooms, green bell pepper, onion)
1/2 cup egg substitute
cooking spray
salt and pepper
Directions
1. Heat oil in 8-inch nonstick skillet over medium heat. Add 1 cup vegetables. Cook 3 to 5 minutes until desired tenderness; stirring frequently. Remove from skillet.
2. In same skillet, heat remaining oil. Add egg substitute. Cook over medium heat 3 to 5 minutes until almost set, occasionally pushing cooked eggs to center of skillet with spatula and tilting skillet to allow uncooked portion to flow underneath.
3. Spoon vegetable mixture onto half of omelet. Salt and pepper. If desired. Fold omelet in half.
Serves 1
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