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Most of the time I choose to eat a vegan diet. Every once in awhile, however, I get hungry for the taste of my favorite omelet. It makes a great dish for breakfast or brunch. And sometimes¾especially during colder winter months¾it hits the spot at suppertime. This recipe is for one omelet. You can multiply it as many times as needed for the number of people.
Ingredients:
3 egg whites (or equivalent in egg beaters)
¼ tsp salt and dash of pepper (if desired)
¼ cup rice milk
1 tsp parsley flakes
¼ tsp truffle oil
¼ white medium-sized onion sliced very thin
1 or 2 Tbsp sliced black olives (depending on taste)
2 Tbsp cream cheese
Preparation:
Beat eggs, rice milk, parsley flakes, and seasonings together.
Place a six-inch frying pan (preferably nonstick variety) over medium heat.
Spray frying pan with olive oil. When hot, add ¼ tsp truffle oil.
Immediately pour egg mixture into frying pan.
Sprinkle sliced onions over the top of the egg mixture.
Cover the frying pan.
Turn heat to low and cook for about 10 minutes.
When egg mixture is done to your taste, place cream cheese on ½ of the egg mixture (can drop it on in small blobs). Sprinkle sliced olives on top.
Fold ½ of the egg mixture over onto the cream cheese and olives.
Cover the frying pan and leave on low heat for a couple of minutes until cheese softens and warms.
Slide omelet onto a serving plate. Garnish with fresh fruit. Serve with sourdough-bread toast and enjoy.
Note: You can make this is a very large frying pan per above directions and then cut into wedges and serve.
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Taylor's Recipes 
