Ingredients:
1 1/2 ounces shrimp, chopped
3/4 cup egg substitute
1 1/2 cups onion, chopped
4 cups mushrooms, chopped
1 kiwi fruit, peeled and sliced
1 cup asparagus spears
1 1/3 teaspoons olive oil
1/8 teaspoon garlic, minced
1/4 teaspoon dried parsley, chopped
1/8 teaspoon dry mustard
1/8 teaspoon dried basil
1/8 teaspoon cayenne pepper
1/8 teaspoon turmeric
Salt and pepper, to taste
Instructions:
In a medium nonstick sauté pan, heat oil. Add asparagus and spices to sauté pan and cook for 1 minute, and then add onion and mushrooms. Cook for 3 to 5 minutes or until vegetables are tender. Remove vegetables and keep warm. Place shrimp in sauté pan and cook for 1 minute. Pour egg substitute into sauté pan. Stir to make sure shrimp is distributed throughout the egg. Cook on medium-high heat until omelet is almost set. Remove omelet to serving plate. Spoon onion/mushroom mixture onto omelet and fold over. Decorate omelet with kiwi slices and serve.