Ingredients

• 3/4 C THRIVE Shredded Cheddar Cheese
• 1 C THRIVE Scrambled Egg Mix
• 1 1/2 C Water
• 1 Tbsp THRIVE Instant Milk
• 2 Tbsp THRIVE Chopped Onions
• 1/2 C THRIVE Zucchini
• 1/2 C THRIVE Chopped Spinach
• 1/4 C THRIVE Green Bell Peppers
• 2 Tbsp Olive Oil
• 1/4 tsp THRIVE Chefs Choice

Directions

1. Reconstitute cheese the day before if possible.
2. In a small bowl, mix the egg powder with water and milk powder until well blended.
3. In another small bowl, pour water over vegetables until barely covered. Allow to soak for 5 minutes, then drain any excess water by pressing through a strainer.
4. Preheat a medium-sized Teflon nonstick egg pan, add 1 tbsp. olive oil, and allow to get hot.
5. For each omelet, sauté some of the vegetables for about 1 minute and sprinkle in some spice. Add some egg mixture and allow to cook. To set layers of egg, lift cooked layer and tilt pan to allow uncooked egg to run underneath to cook. Continue to set layers until all egg is cooked.
6. Flip omelet over and top with the cheese. Remove from heat and allow to stand for 1 minute to melt the cheese. Tilt pan and fold out onto plate.
7. Yield: 4 omelets