Cheddar Cheese and Veggie Omelette

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READY IN: 30mins

Ingredients Nutrition


  1. Place 1/2 tsp olive oil in a non-stick saute pan and heat.
  2. Add mushrooms and asparagus and saute for 3 minutes.
  3. Add onions, tomatoes, salsa and cornstarch dissolved in water to form a sauce.
  4. Heat remaining oil in second non-stick saute pan.
  5. Add egg subsitute and remaining ingredients.
  6. Cook until egg is almost set.
  7. Spoon mushroom mixture onto half of the omelette and fold the other half over.
  8. Cook for another 3-5 minutes.
  9. Lift with spatula onto a serving plate.
  10. Sprinkle with cheddar cheese and serve.

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