Vegetarian Omelet

[Guest guest]

Vegetarian Omelet

 

 

12 egg whites

1/2 cup of salsa

1 cup of cauliflower, sliced

1/2 pound of Italian green beans

1 package of frozen, chopped spinach, thawed

8 ounces of tofu

1 tablespoon of Butter Buds

1/2 teaspoon of basil

1/2 teaspoon of oregano

1/2 teaspoon of Veg-It seasoning

1 onion, chopped

2 cloves garlic, minced

1/4 pound of mushrooms

 

 

 

Steam fresh beans and cauliflower over boiling water until crisp tender (4

to 5 minutes). Drain tofu and cut into 3/4 inch cubes. Heat Butter Buds in a

frying pan over medium heat. Add onion, garlic, and mushrooms; cook until

onion is soft. Add beans, cauliflower, spinach, basil, oregano, and Veg-It

seasoning. Cook until heated through. Add egg whites. Add tofu. Cook until

eggs are set. Pour salsa on top.