2 cups egg substitute
1 large egg
½ teaspoon hot sauce
¼ cup vegetable juice, such as V-8
3 tablespoons chopped green onions
⅛ teaspoon ground black pepper
2 ounces Cabot Sharp Lite50 Cheddar, grated (about ½ cup)
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WHISK egg substitute, egg and hot sauce together vigorously in a medium bowl until very frothy.
HEAT vegetable juice in a large nonstick skillet over medium heat. Add green onions and pepper and cook, stirring until onions are tender but not browned.
REDUCE heat to low (for tender eggs) and add egg mixture. When nearly set, distribute cheese over half. Fold omelet in half and slip onto warm serving plate. Cut into four portions.