Marinara-topped veggie omelet
Frozen mixed vegetables
Regular liquid egg substitute
Butter flavour cooking spray
Bottled pasta sauce
¾ cup(s), marinara or basil-flavored
Shredded parmesan cheese
- Preheat broiler.
- Place vegetables, thyme, salt, and pepper in a small pot. Cook over medium heat until vegetables are hot and any water from the frozen vegetables evaporates, about 3 to 5 minutes. Cover and set aside.
- Beat egg substitute and whole eggs together in a medium bowl.
- Coat a large nonstick, oven-proof skillet with cooking spray. Pour in half of egg mixture. Cook over medium heat until eggs are partially set, about 3 minutes. Spoon half of vegetable mixture over egg mixture and heat until cooked through, about 2 minutes more.
- Using a spatula, gently fold omelet in half. Spread a heaping 1/3 cup of marinara sauce over folded omelet and sprinkle with 1 1/2 tablespoons of shredded cheese. Place 4 inches from broiler heat and broil until cheese melts and turns golden, about 1 minute. Cover to keep warm and set aside. Repeat with remaining ingredients. Cut each omelet in half and serve.