Vegetarian Omelet
by Beckie // May 31, 2018 //
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.
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