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Categories:
egg substitute red bell pepper yellow bell pepper green bell pepper tomatoes mushroom onion salsa nonfat sour cream
Viewed: 51 - Published at: 4 years agoIngredients
- 3/4 cup egg substitute
- 1 tablespoon finely chopped red bell pepper
- 1 tablespoon finely chopped yellow bell pepper
- 1 tablespoon finely chopped green bell pepper
- 2 tablespoons chopped tomatoes
- 1 tablespoon chopped mushroom
- 1 teaspoon minced onion
- 3 tablespoons salsa
- 1 tablespoon nonfat sour cream (optional)
Method
- Mix everything but the salsa and sour cream.
- Spray a medium skillet with olive oil spray. Add the egg mixture and set over medium heat.
- Cook, lifting the edges so the raw egg can slide underneath for about 4 minutes.
- Flip the omelet and cook another minute or until done.
- Fold the omelet in half to serve, and top with salsa and sour cream.
