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Egg Omelet


3 eggs 2 egg whites ⅓ c. vanilla soy yogurt ⅓ c. frozen baby peas 1 TBSP earth balance spread (plus 1 c. vanilla soy yogurt for side)

Nutritional information

No nutrition information available


Spray nonstick omelet pan. Melt 1 TBSP earth balance spread with ⅓ c. frozen baby peas on med-low heat. Whisk three eggs plus 2 egg whites plus ⅓ c. vanilla soy yogurt together. Pour over pea mixture. Add salt and pepper. Cook on medium heat until bottom sets. After approx. 3 - 5 minutes, put into oven set on broil to cook top half of omelet for another 3 - 5 minutes until light brown. Make sure egg is cooked thoroughly. Serve immediately with extra vanilla soy yogurt on the side. The vanilla makes your kitchen smell wonderful and it caramelizes into the egg. Yummy!