4 blocks
Ingredients:
1 1/3 teaspoons olive oil
3/4 cup onions
1 cup red and green bell peppers, chopped
2 cups mushrooms, sliced
1/4 teaspoon garlic, minced
1/8 teaspoon garlic, minced
1/8 teaspoon dried oregano
1/8 teaspoon dill
1/8 teaspoon chili powder
1/8 teaspoon Worcestershire sauce
1/8 teaspoon cilantro
Dash lemon herb seasoning
1 cup egg substitute
5 cups alfalfa sprouts
1 cup strawberries
1/2 cup salsa
Instructions:
In a nonstick sauté pan, heat oil over medium-high heat. In a medium-size bowl, combine the onion, bell peppers, and mushrooms. Add garlic, oregano, dill, chili powder, parsley, Worcestershire sauce, cilantro and lemon herb seasoning. Spoon vegetable/herb mixture into pan and sauté for three minutes, until vegetables soften and herbs are heated. Pour egg substitute into pan, stir to distribute vegetables and cook until almost set. Sprinkle sprouts onto half the omelet and fold over. Remove to serving plate. Decorate with strawberries and to with salsa.