use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe

FREE recipes delivered to your inbox!

Sign up

FREE recipes delivered to your inbox!

Discover the secret to better-for-you baking and cooking. Start getting our newsletter today!


Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Breakfast Omelette with Sunrise Salsa

Be the first to rate this

Has average rating

Total rating count

  • Cooking time8 min
  • Prep time10 min
  • Servings2
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*

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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.

How would you rate this recipe?