This vegetarian omelet is an assimilation of left overs and a good way to clear up any vegetables you have left from previous days.
- 3 egg whites
- 1 egg
- 1 tsp Italian seasoning
- salt and pepper
- 6½oz marinated baked tofu
- ½ cup mushrooms
- ½ cup cooked asparagus
- ½ cup cherry tomatoes, halved
- 1 tsp olive oil
The tofu is from the Baked Tofu and Eggplant recipe and you may like to cook some extra and freeze it for this recipe.
Beat the eggs together in a bowl and add Italian seasoning, salt and pepper.
Heat a skillet and add the oil. Cook any uncooked vegetables in the skillet, in this case just the mushrooms as the tomatoes will be fine uncooked.
Add the eggs and cook for a few seconds until it starts to firm up. Then add the other ingredients. Cook on a low heat until the egg nearly looks dry, however it is worth saying that you will be waiting a very long time for it to look completely dry. It should be ready to eat in 3-4 minutes.