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Garden Fresh Omelette

Veggie.Lover's picture
Ingredients
  Frozen egg substitute 1⁄2 Cup (8 tbs), thawed
  Skim milk 2 Tablespoon
  Minced fresh dill 1 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Egg whites 4
  All purpose flour 1 Tablespoon
  Vegetable cooking spray 1
  Alfalfa sprouts 1⁄2 Cup (8 tbs)
  Tomato 1 Medium, thinly sliced
  Grated parmesan cheese 1 1⁄2 Tablespoon
Directions

Combine first 4 ingredients in a small bowl; stir well, and set aside.
Beat egg whites at high speed of an electric mixer until soft peaks form; add flour, beating until stiff peaks form.
Fold egg white mixture into egg substitute mixture.
Coat a small nonstick skillet with cooking spray; place over medium heat until hot.
Pour half of egg white mixture into skillet, spreading evenly.
Cover and cook 5 minutes or until center is set.
Arrange half of sprouts, tomato, and cheese over one half of omelet.
Loosen omelet with a spatula, and fold in half.
Slide omelet onto a warm serving plate.
Repeat procedure with remaining half of egg white mixture, sprouts, tomato, and cheese.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Caribbean
Course: 
Side Dish
Method: 
Stir Fried
Restriction: 
Lacto Ovo Vegetarian

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