E2 Omelet

E2 Omelet

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 157.6
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 187.1 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 6.0 g
  • Protein: 23.3 g

View full nutritional breakdown of E2 Omelet calories by ingredient
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Introduction

Straight from Rip Esselstyn's awesome book, "The Engine 2 Diet," page 156, this amazing recipe makes two huge filling omelets. I swapped in home grown Swiss chard for the spinach (cooked it with the onion after stripping of stems and chopping coarsely) and added a baby zuke from my garden and swapped 1/2 a home grown tomato for the bell pepper, and left out the mushrooms, all because of what I did and didn't have on hand. I saved the other omelet the tomorrow and plan to add 2 TBS Daiya vegan cheddar "cheese" (add 45 calories) on top before serving. So attractive my DH asked for a taste and thought it was good! Straight from Rip Esselstyn's awesome book, "The Engine 2 Diet," page 156, this amazing recipe makes two huge filling omelets. I swapped in home grown Swiss chard for the spinach (cooked it with the onion after stripping of stems and chopping coarsely) and added a baby zuke from my garden and swapped 1/2 a home grown tomato for the bell pepper, and left out the mushrooms, all because of what I did and didn't have on hand. I saved the other omelet the tomorrow and plan to add 2 TBS Daiya vegan cheddar "cheese" (add 45 calories) on top before serving. So attractive my DH asked for a taste and thought it was good!
Number of Servings: 2

Ingredients

    8 ounces Mushrooms, fresh, sliced
    1/2 Onions, sliced
    1 Red Bell Pepper
    1 cup Baby Spinach, fresh
    12 ounces Mori-Nu Silken Tofu, Lite Firm
    2 TBS Soy Milk Organic, Plain
    2 TBS Nutritional Yeast
    2 TBS Ener-G Egg Replacer
    2 tsp Bragg Liquid Aminos
    1 TBS Vital Wheat Gluten
    1/4 tsp Onion Powder
    1/4 tsp Turmeric

Directions

For omelet filling: Saute mushrooms and onion in a large sprayed skillet over high heat for 5-7 minutes or until mushroom liquid is mostly gone. Remove to a bowl and return skillet to the heat. Toss in bell pepper strips in the skillet for 3 minutes until they begin to brown slightly. Remove from heat and set aside.

For Omelet: Blend together all ingredients until smooth. Spray a large nonstick skillet (unheated) and pour half the batter (a little less than 1 cup) into the center, then spread it out thinly over the bottom with a spoon. Turn the heat to medium, cover and cook for 8 minutes. Place half the cooked mushrooms, onions, pepper strips and spinach in a line down the center of the omelet. Use a spatula (and help with your fingers if you need to) to flip both sides over the veggies, cover and cook an additional 2 minutes. Remove from heat and gently shake the skillet to loosen the omelet. Carefully slide omelet onto a plate. Repeat with remaining batter and filling. Serve immediately with salsa and fresh fruit (neither included here in nutritional info).




Number of Servings: 2

Recipe submitted by SparkPeople user SUNNYH99.

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