Vegetable Omelet


  • 2 Eggs (beaten until frothy)
  • 1 Mushrooms (1 large, or 2 medium)
  • 1 Green Onion (large)
  • 4 Cherry Tomatoes
  • 1 clv Garlic (chopped)
  • Parsley (flakes, a good amount)
  • 1⁄2 t Splenda (or to taste)
  • 1 t Lemon Juice
  • 2 ds rice wine vinegar


Cut up vegetables and put into an omelet pan. Add enough water to just cover. Add remaining ingredients except eggs and cook on a low fire until most of the water has reduced. Pour beaten eggs over top of vegetable mixture and spread out evenly. Cover pan and cook for about 2-3 minutes. Slide omelet out of pan onto plate and enjoy.


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