Spinach & Tomato Omelet

1 tsp extra-virgin olive oil
5 cherry tomatoes, halved
1 scallion, sliced
1 cup baby spinach, washed,
with water still clinging to leaves
1/2 cup liquid egg substitute,
such as Egg Beaters
1/4 cup shredded reduced-fat
Cheddar cheese
1/8 tsp salt
1/8 tsp freshly ground pepper
1 Tbsp water

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Mushroom Omelets

Butter-flavored cooking spray
6 oz (180g) fresh wild mushrooms
such as shiitake, portabella,
chanterelles, etc. or button
mushrooms (or a combination of 2 or
more kinds), thinly sliced
2 scallions, white part only,
thinly sliced
1/4 tsp (1.25 ml) fines herbes
1 tsp (15 ml) chopped fresh
flat-leaf parsley
Freshly ground pepper
8 oz (240 ml) liquid egg substitute
2 sprigs of fresh flat-leaf parsley
for garnish

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Nuthin’ Muffins

1 pound sausage meat -- spicy
6 large eggs -- separated
1/2 cup soy protein isolate
1/2 cup soy flour
1 tsp baking powder
1 tsp salt
1/2 cup mayonnaise
1/2 cup sour cream
4 oz shredded Cheddar cheese -- or your choice

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