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Broccoli Mushroom Omelet

Broccoli Mushroom Omelet Photo Yield: Serves 1



1/2 teaspoon olive oil
1 cup sliced mushrooms
1 cup chopped broccoli
1/2 cup nonfat egg substitute
1/8 teaspoon black pepper
1/4 teaspoon oregano

Heat oil in small sauce pan and saute mushrooms and broccoli until done. Add non-fat egg substitute and cover in medium to low heat until it is all cooked. You can turn it without breaking it, or just cook in low heat until it is done thoroughly. Add black pepper and/or oregano to taste.