Lynn's
Tex Mex Asian Omelet
4 Flour Tortillas warmed
1 Tbsp. Vegetable Oil
1 tsp. Sesame Oil
1 Zucchini julienned
1 small Red Bell Pepper thinly sliced
1 Tbsp. Jalapenos minced
1/4 cup Green Onion thinly sliced
1 tsp. Garlic minced
1/3 cup Bean Sprouts
Egg Substitute (6 eggs equivalent)
2 Tbsp. Low sodium Soy Sauce
Vegetable Oil cooking spray
Heat the two oils in a medium skillet over high heat. Add the zucchini, bell
pepper, jalapeno, green onions and garlic. Saute until cooked but still crisp.
Stir in the bean sprouts and immediately remove vegetables from heat.
Combine the egg substitute, soy sauce and cooked vegetables in a medium bowl.
Spray skillet with vegetable oil cooking spray. Spoon 1/4 of the egg and
vegetable mixture into the pan and cook until golden on both sides. Repeat with
remaining egg and vegetable mixture.
To serve, place the cooked omelet on a warm tortilla and roll up.
The course of human history is determined, not by what happens in
the skies, but what takes place in our hearts.
- Arthur Keith