1/2 c. Egg Beaters egg substitute
1 oz. Cheddar cheese
1/4 c. canned mushrooms, chopped
1/2 c. bell pepper, chopped
1/4 c. frozen pearl onions
3/4 c. tomatoes, seeded and chopped
1/4 c. salsa
3/4 tsp. cornstarch
1/2 orange, quartered
1 tsp. olive oil
1/4 tsp. garlic, minced
1/8 tsp. celery salt
1/4 tsp. Worcestershire sauce
1 tsp. cider vinegar
salt and pepper

In medium nonstick pan, heat 2/3 teaspoon oil. Add mushrooms. Sauté 3 minutes. Add peppers. Cook 3 minutes. Add onions, tomato, salsa and cornstarch. (Mix cornstarch with a little water to dissolve it before adding to pan.) Heat 1/3 teaspoon oil in second nonstick skillet.

In a small bowl, combine egg, garlic, celery salt, Worcestershire sauce, vinegar, salt and pepper. Pour into the second sauté pan and cook until almost set. Spoon vegetable mixture onto half of omelette. Fold over and cook 3 to 5 minutes on low. Lift with spatula to serving dish. Top with shredded cheese. Garnish with quartered orange half.