Mushroom Omelets*

By RJamoralin

Per serving: 168 cal., 6 g total fat (3 g sat. fat), 13 mg chol., 512 mg sodium, 10 g carb., 2 g fiber, 20 g pro. Exchanges: 1.5 vegetable, 2.5 lean meat, 0.5 fat. Carb choices: 0.5

Ingredients

• 2 cups sliced fresh mushrooms
• 3 tablespoons sliced green onions
• 1 clove garlic, minced
• 1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
• 1/4 teaspoon herbes de Provence or dried thyme or basil, crushed
• 1 teaspoon olive oil
• 1/4 cup shredded par-skim mozzarella cheese (1 ounce)
• 1 medium roma tomato, chopped
• 1 tablespoon finely shredded Asiago or Parmesan cheese

Details

Servings 2
Cooking time 30mins

Preparation

Step 1

1. Lightly coat an unheated 6- to 7-inch nonstick skillet with flared side with nonstick cooking spray. Preheat skillet over medium heat. Add mushrooms, green onions, and garlic; cook and stir until mushrooms are tender. Using a slotted spoon, remove mushroom mixture from skillet; set aside. Drain skillet; wipe out with paper towels.

2. In a medium bowl, combine eggs, herbes de Provence, 1/8 teaspoon salt, and dash black pepper.

3. Add half of the oil to the skillet; heat skillet over medium heat. Pour half of the egg mixture into skillet. Using a heatproof spatula, stir eggs gently but continuously until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook 30 to 60 seconds more of until eggs are set and shiny.

4. Sprinkle with half of the mozzarella. Top with half of the mushroom mixture. Continue cooking until cheese begins to melt. Using a spatula, fold an edge of omelet partially over filling. Remove from skillet; cover and keep warm.

5. Repeat with remaining oil, egg mixture, mozzarella cheese, and mushroom mixture. Top omelets with tomato, Asiago cheese, and, if desired, fresh basil or parsley leaves.