Mushroom Omelet with Rosemary

By á-4279

Healthy

Ingredients

• 2 Cup Sliced fresh mushrooms
• 1 1/2 Cup Fat-free Egg substitute
• 2 TBS Water
• 1 Tsp Dried Rosemary - crush between your thumb & forefinger to release fragrance & flavor
• 1/2 Tsp Black pepper
• 2 Tsp Margarine
• 1 1/2 TBS Grated Parmesan cheese

Details

Servings 2

Preparation

Step 1

Filling: coat a medium nonstick skillet with butter-flavored nonstick spray, and heat over medium-high heat. Saute mushrooms until they have wilted, 3-4 minutes. Remove from heat.

Omelet: Whisk egg substitute, water, rosemary and pepper.

Melt margarine in a large nonstick skillet over medium heat. Swirl skillet to coat bottom with margarine. Add egg mixture to skillet and cook, lifting edges of eggs to allow uncooked portion to flow underneath.

When eggs are almost set, sprinkle with mushrooms and parmesan. Cook until eggs are completely set. Fold omelet in half and garnish with parsley.