Cheddar Cheese and Veggie Omelette

• 34 egg substitute
• 1 ounce low-fat cheddar cheese, shredded
• 12 cup mushroom, canned,chopped
• 58 cup tomatoes, seeded and diced
• 2 teaspoons cornstarch
• 34 cup asparagus, cut into 1/2 inch pieces
• 14 cup white pearl onion, frozen
• 14 cup salsa (to taste)
• 1 teaspoon olive oil
• 12 teaspoon garlic, minced
• 14 teaspoon Worcestershire sauce
• 18 teaspoon celery salt
• 12 tablespoon cider vinegar
• salt and pepper

1. Place 1/2 tsp olive oil in a non-stick saute pan and heat.
2. Add mushrooms and asparagus and saute for 3 minutes.
3. Add onions, tomatoes, salsa and cornstarch dissolved in water to form a sauce.
4. Heat remaining oil in second non-stick saute pan.
5. Add egg subsitute and remaining ingredients.
6. Cook until egg is almost set.
7. Spoon mushroom mixture onto half of the omelette and fold the other half over.
8. Cook for another 3-5 minutes.
9. Lift with spatula onto a serving plate.
10. Sprinkle with cheddar cheese and serve.

egg substitute, cheddar cheese, mushroom, tomatoes, cornstarch, white pearl onion, salsa, olive oil, garlic, worcestershire sauce, celery salt, cider vinegar, salt

Taken from www.food.com/recipe/cheddar-cheese-and-veggie-omelette-37803 (may not work)