2 cups of Egg Substitute 1 Herb Bouquet Tarragon Italian Parsley and Chives Ground Pepper (fresh) 1 cup of Broccoli (raw & chopped) 1 cup of Mushrooms (raw & chopped) Chop all the herbs separately and reserve four sprigs of tarragon or parsley for garnish. Use a non-stick skillet and heat over a high heat. Spray the pan and add ½ cup of the beaten egg mixture. Return to the heat and add ¼ of the chopped herbs and pepper. Stir constantly until the mixture starts to thicken. Stop the stirring and allow the omelette to set. When the bottom is a golden brown fold in half and place on a plate. Top with garnish and serve.

Yield: 4 Servings Degree of Difficulty: Easy Recipe Category: Breakfast & Egg Recipe Ethnic Group: American Amount Per Serving: Calories: 66 Fiber: 1 MG Sodium: 243 % Calories from Fat: 2

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