Soy Cheddar and Salsa Omelette

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.

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