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
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.