A more elaborate omelet that is filled with Zoned macronutrients.
In a sauté pan, heat 1 teaspoon olive oil and vegetable stock over medium-high heat. In a medium-sized bowl, combine the onion, bell peppers, and mushrooms. Add garlic, oregano, dill, chili powder, Worcestershire sauce, cilantro and lemon pepper. Spoon the vegetable/herb mixture into pan and sauté for three minutes, until vegetables soften and herbs are heated. Pour Egg Beaters into pan, stir to distribute vegetables and cook until set. Sprinkle sprouts onto half the omelet and fold over. Remove to serving plate and add salsa.
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