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Breakfast Omelette with Sunrise Salsa

  • Cooking time8 min
  • Prep time10 min
  • ServingsPortions 2
recipe image Breakfast Omelette with Sunrise Salsa


  • 1 large orange, peeled and sectioned
  • 1 small grapefruit, peeled and sectioned
  • 1/2 cup (125 mL) grape tomatoes, quartered
  • 2 Tbsp. (30 mL) chopped fresh chives, divided
  • 1/4 tsp. (1 mL) ground black pepper, divided
  • 1/2 cup (125 mL) egg substitute
  • 1/4 cup (60 mL) 1% milk
  • 1 Tbsp. (15 mL) Becel® Buttery Taste margarine*
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Toss orange, grapefruit, tomatoes, 1 Tbsp. (15 mL) chives and 1/8 tsp. (0.5 mL) black pepper in medium bowl; set aside.
  2. Beat egg substitute with milk in small bowl. Stir in remaining chives and black pepper.
  3. Melt Becel® Buttery Taste margarine in large nonstick skillet over medium-low heat and cook egg mixture 4 minutes. (Do not stir). Reduce heat to low and cook covered until eggs are set, about 4 minutes. Fold over each side, then cut in half. Arrange on serving plates, then evenly top with fruit salsa.
*Becel® Gold in Quebec.