You’ll Need:

2 cups egg substitute
1 herb bouquet tarragon, Italian parsley and chives
– fresh ground pepper
1 cup raw broccoli, chopped
1 cup raw mushrooms, chopped

Directions : Chop all the herbs separately and reserve four sprigs of tarragon or parsley for garnish. Use a non-stick skillet and heat over a high heat. Spray the pan and add 1/2 cup of the beaten egg mixture. Return to the heat and add 1/4 of the chopped herbs and pepper. Stir constantly until the mixture starts to thicken. Stop the stirring and allow the omelette to set. When the bottom is a golden brown fold in half and place on a plate. Top with garnish and serve