Does that look like an alligator sticking it’s tongue out to you? It does to me, but that doesn’t make it any less delicious. Despite it’s animal appearance, this dish is actually vegetarian.

Given the popularity of my previous post about Banana Pancakes, I figured I would hold off on my next big peanut butter treat just to tease you guys. That, and it’s still only partially finished and chilling in the fridge. But don’t worry, this is a great creation too.

I was at a restaurant recently and saw the patron next to me order the apple sausage omelet. It smelled incredible and I’ve heard of the ingredient combo before but have never tried it. Well I finally did, but I actually made a meatless version because I had a package of Gimme Lean Sausage Style in the fridge: a fat free, high protein and high fiber sausage replacement. It’s a surprisingly good knockoff of real sausage, especially with some salt and pepper (the best seasonings to break your fast).

The other day, I discovered “Santa Barbara” mango salsa at Costco. Supposedly you can get it elsewhere, but I’d rather have a 4lb jug of it sitting in my fridge than a dinky little jar. I ate half of the container in the first sitting with a batch of my Homemade Tortilla Chips. Since then, I’ve been using the salsa on everything I can. It’s wonderfully sweet with a spicy little kick at the end and goes great on this omelet. There’s no peanut butter here folks, but you’ll get your fix soon.


1/2 cup egg substitute (or 2 eggs)
1″ slice (2oz) Gimme Lean Sausage Style (sausage or other “soysage”)
1/4 apple, sliced thin and chopped
1 slice fat free American cheese
Salt and pepper, to taste
Ketchup (optional)
Mango salsa (optional)


1. Heat a small skillet over medium-high heat. Spray with cooking spray and toss in the sausage along with some salt and pepper. Break up into small bits and cook until browned, about 3 minutes. If the sausage is sticking, add more cooking spray.

2. Once the sausage is done add the apples to the pan and cook for about 30 seconds, just enough to warm them. Turn the stove down to medium and pour in the eggs. Cook for about 2 minutes, lifting the sides and letting the uncooked egg run underneath the omelet to cook. Flip over the omelet once it has mostly solidified and place the slice of cheese on one half. After about 1 minute, fold the omelet in half and press down with the back of the spatula. After another 30 seconds, flip the omelet to the other side and cook for a final 30 seconds.

3. Serve with ketchup or mango salsa for dipping.

Filed in Breakfast, Gluten Free, Peanut Butterless, Vegetarian

16 Responses / Leave a comment »

  1. daphne says:

    oo… i like the look of that egg.

  2. Grace says:

    do i see an alligator in your omelet? no.

    when i’m eating out, do i usually regret what i ordered and decide i want what they just brought out to that lady at the table next to me? yes.

    could i eat a 4lb jug of mango salsa in one sitting? i don’t know, but i’d sure like to try.

  3. VeggieGirl says:

    I see the alligator!!! You have a creative eye, for sure!! Reminds me of cloud art :0)

    Very eclectic mix of ingredients for your omelet!

  4. Betsy says:

    i definately see an alligator. you’re not crazy.

    why are you holding off a pb recipe?? that’s just mean…

  5. Elle says:

    That’s no alligator. It’s a crocodile! Geez.

    Why have I never thought of putting apple in a sausage and cheese omelet? Sounds amazing!

  6. Dani Spies says:

    mmmm…what an interesting combo. I love reading about food combinations that I would have never thought to try:).

    That omelet definitely looks like an alligator or maybe even a snake sticking out its tounge! I sure hope he didn’t bite you on the way down;).

  7. Jessy and her dog Winnie says:

    I definitely see the alligator too lol. That looks really yummy! And healthy too? Yay!

  8. Kevin says:

    That looks good!

  9. Naomi Devlin says:

    Please tell me you didn’t eat 2lb of mango salsa in one sitting? I wonder if you are tripping slightly as a result? I mean, I see the aligator, but I was raised in a commune and that door of perception is unfortunately permanently open. Good to have fun with your food though eh?

    x x x

  10. Tina says:

    Wow, your recipes looks amazing! Great photos too! :)

  11. Nick says:

    First off, I checked the mango salsa container and it’s only a 2lb container. That does mean, however, that I consumed 1 full pound of mango salsa in 1 sitting. I had put some in the tacos I was making, but the rest was with my Homemade Tortilla Chips.

    Grace, how can you NOT see an alligator?!? I think you’re the crazy one, not I =).

    veggiegirl, it’s art moderno-deco-nuevo, specifically of the omelet genre.

    besty, you and all the rest of my peanut-butter-lover readers will get it soon!

    dani spies, the only “bite” was the glorious sting of the mango salsa =).

    Naomi, see the first remark, I did eat at least 1lb of it. It was definitely worth it, but perhaps it’s similar to eating too many poppy seeds. My first thought was too run away from the omelet, but then I realized that nothing that healthy can be harmful, can it? He was a fighter, but he eventually surrendered to digestion.

  12. Holly says:

    That cheese pouring out looks delish! Great photos!

  13. aforkfulofspaghetti says:

    I’m thinking I probably need a licence to eat that… ;)

  14. chou says:

    I’ll have to try that sausage–love sausage, hate the nutrition profile. I personally think the cheese bit looks like a loving tongue waiting to give a friendly lick.

  15. Anne says:

    Made this omelette this morning subbing fat free ham for soysage, and nonfat sharp cheddar for american slices, and it was delicious!

    great idea for an omelette

  16. Nick says:

    chou, exactly…just like a simulatenously friendly and delicious alligator!

    anne, good choice. I would have used cubes of ham if I had any on hand and I love the shredded nonfat cheddar cheese, but I like nonfat american better because it maintains its gooeyness longer. The nonfat cheddar tends to try up quicker and once it touches the plate and dries it’s a pain to get off! I use it in all my mexican dishes though.

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