1 tsp. corn oil
3/4 c. chopped onion
1 1/2 c. chopped tomatoes
1 1/2 c. frozen peas
1/4 tsp. black pepper
1 1/2 c. egg whites (12)
2/3 c. egg substitute

Saute onions in oil. Stir in tomatoes and simmer uncovered 4-5 minutes. Add peas and pepper. Simmer until done. Combine egg substitute and egg whites in mixing bowl. Beat at high speed until foamy.

Heat a non-stick fry pan over low heat. Pour in egg mixture and cook slowly until mixture begins to set. Loosen edges from pan. Pour tomato filling in center of omelet. Fold 1/2 over other and tip into a plate. Serve hot.