SPANISH OMELETTE PEPPER JACK STYLE
Makes 1 Serving

OMELETTE:
1/2 cup 99% fat-free egg substitute or 4 egg whites
1 tablespoon soy milk
salt and pepper

SPANISH FILLING:
vegetable cooking spray
1 clove garlic - minced
1 tablespoon chopped onions
1/2 stalk celery - chopped
1/4 teaspoon oregano
1 tablespoon chopped green bell pepper
1 teaspoon chopped olives - (optional)
1 tablespoon chopped parsley - (optional)
1 small tomato, chopped, peeled - drained
1 Veggie Pepper Jack Flavor Slice - cut in half

Heat a non-stick cooking pan to medium high heat. Lightly cover with vegetable cooking spray and prepare filling first by saut‚ing the onions and garlic until clear and light golden; add parsley, celery, peppers, herbs and tomatoes. Add the olives last. Set aside.

Prepare omelette: Beat all omelette ingredients until fluffy. Lightly cover non-stick skillet with vegetable cooking spray, heat to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still a little moist.

Fill with Spanish mixture, place Veggie Pepper Jack Flavor Slice on top of mixture and fold one half of the omelette over. Serve and enjoy!

SPINACH & CHEESE FRITTATA
Makes 6 Servings

3 tablespoons butter
3 green onions, thinly sliced
1 pound fresh baby spinach, washed and chopped (or use mixed greens or chard)
2 teaspoons dried tarragon
Salt and pepper to taste
12 eggs, well beaten
2 tablespoons olive oil
1/2 cup Veggier Shreds, Parmesan, Mozzarella and Romano flavor blend1/2 cup Veggie Cream Cheese

Preheat oven broiler. In an oven-proof skillet over medium heat, saute green onions in the butter for about 1 minute. Add spinach, tarragon and salt and pepper to taste; stir-fry until spinach wilts, about 3 minutes; remove from skillet to a large mixing bowl.In another bowl, beat eggs well and add to spinach; blend well.