1/4 cup diced tomato
1 ounce firm tofu, diced
1 Tbsp sliced black olives
1 Tbsp shredded fresh basil
1 egg
salt to taste
Directions:
Mix all the ingredients. Pour into a lightly greased skillet and cook on medium heat until the omelet is cooked along the edges. Use a spatula to fold it in half. Cook, flipping once, until the center is cooked through.
**For a complete meal, serve with 1 3/4 cup vegetable (mushroom zucchini mix, spinach salad) and 1 ounce grain (toast, biscuit).
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