Pepperoni Pizza Omelet

I made this for breakfast yesterday and think it might become a staple. It has a good mix of quality protein from the cheese, egg, and pepperoni.

Ingredients
1/2 Cup Egg substitute
15 slices turkey pepperoni
1 square slice swiss cheese
Oregano, Basil, Thyme, Garlic to taste
2 TBS regular spaghetti sauce

Bring a medium size skillet sprayed with canola oil to medium high heat (around 6 on a scale of 10). Pour egg substitute in and add seasoning as desired. Allow egg to cook until firm around edges (probably around 5 minutes). Add pepperoni to one side of the egg and top with cheese. Once egg begins to firm in middle, fold over used side of egg to close. Egg substitute generally cooks through quickly but you might want to flip the omelet (if you're brave). Plate omelet and top with sauce.

The entire dish is in the ballpark of 240 calories depending on your cheese. The trick to omelets is slow heat and not too much egg. You want a thin circle when you start so that it will be easy to close. For a macronutrient punch, serve with whole grain toast or english muffin.

Healthy Eating!
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