Adapted from Canadian Living
Makes 2 omelettes
- 4 egg whites
- 1/2 pinch salt
- 1/2 pinch pepper
- 2 tsp butter or Earth Balance
- 1/4 cup shredded soy cheddar cheese
- 3/4 cup cherry tomatoes, quartered
- 1/8 cup chopped onion
- 1 tsp chopped fresh coriander or fresh parsley
- 1/2 tbsp vegetable oil
- 1/2 tbsp white wine vinegar
- 1/8 tsp salt
- 1/8 tsp pepper
In bowl, combine tomatoes, onion, coriander, oil, vinegar, salt and pepper; set aside.
In bowl, whisk together eggs, 1 tbsp water, salt and pepper just until blended but not frothy.
In 8-inch nonstick skillet, melt 1/2 tsp of the butter over medium heat. Pour half of the egg mixture into skillet; cook until almost set, gently lifting edge with spatula to allow any uncooked eggs to flow underneath, about 3 minutes.
Sprinkle 2 tbsp of the cheese over salsa and spoon 1/4 cup of the salsa onto half of the omelette. Fold uncovered half over top; cook for 2 minutes. Slide onto plate. Repeat with remaining ingredients. Serve with remaining salsa.