Guest guest Report post Posted November 3, 2009 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. Quote Share this post Link to post Share on other sites