Meatless Italian Omelet

• 1 teaspoon extra virgin olive oil
• 1/4 yellow onion
• 1/4 medium green pepper
• 1/2 BOCA Meatless Italian Sausage
• 1/4 cup cholesterol-free egg product
• 1/8 teaspoon dried oregano leaves
• 1/8 teaspoon dried basil leaves
• 1/8 teaspoon ground black pepper
• 1 piece/slice whole wheat bread, toasted
• 2 teaspoon jam, jelly or preserves
• 1 fresh orange

1. Heat oil in small nonstick skillet over low heat.
2. Add onion (chopped), green pepper (chopped) and meatless Italian sausage (chopped coarsely).
3. Cook and stir until onions are wilted.
4. Remove from pan, but do not wipe out pan.
5. Add egg whites and spices (to taste) to pan; cover for 2 to 3 minutes, or until eggs whites start to congeal.
6. Add veggies and sausage back.
7. Cover again and cook until egg whites are cooked through.
8. Slide omelet from pan and fold in half.
9. Serve with whole wheat toast and jelly.

extra virgin olive oil, yellow onion, green pepper, italian sausage, cholesterolfree egg, oregano, basil, ground black pepper, slice, preserves, orange

Taken from www.kraftrecipes.com/recipes/meatless-italian-omelet-59536.aspx (may not work)