Eggbeaters Omelette (2 servings) fresh mushrooms black olives grape tomatoes (cut up) veggie shreds (taste just like cheese but made with soy) 2 Tablespoons olive oil (sometimes I put in a little spinach too) southwestern Eggbeaters (1 pint) Heat olive oil in pan then add mushrooms, saute for about 5 minutes over low flame. Then, add 5 olives cut up and tomatoes - just heat them up. Add the Eggbeaters and cook till done about 3 minutes then top with shredded veggie shred. Serve with whole wheat toast. I started eating Eggbeaters because of health problems and now I really like them, I throw all kind of things in them even cooked broccoli, you can also cook turkey bacon and then add it to the eggbeaters. I'm used to real eggs and bacon but this is really good. Mr Breakfast would like to thank barbie726 for this recipe. Recipe number 783. Submitted 2/26/2003.