Sponsored By Siempre Mujer Magazine
170 cal 8g total fat (3g sat fat)
13mg chol 508mg sodium
2g fiber 20g pro
2 Cups sliced fresh mushrooms
3 tablespoons sliced green onion
1 clove garlic, minced
¼ teaspoon herbes de provence or dried thyme or basil, crushed
1 teaspoon salt
1 dash ground black pepper
25g mozzarella cheese
½ plum tomato, chopped
1 tablespoon finely shredded Parmesan cheese
2 teaspoon olive oil.
1. Lightly coat an unheated 6- to 7 inch nonstick skillet with flared sides with nonstick cooking spay. Preheat over medium heat. Add mushrooms, green onion, and garlic, cook until tender, stirring often. Use a slotted spoon to remove mixture, set aside.
2. Meanwhile, in a medium bowl, whisk together egg, herbes de province, salt and pepper.
3. Wipe out skillet, add ½ teaspoon of the oil. Preheat over medium heat. Pour half of the egg mixture into hot skillet. Cook, without stirring, about 1 minute or until egg begins to set. Run a spatula around edge, lifting mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg is almost set but still glossy and moist.
4. Sprinkle with half of the mozzarella cheese. Top with half of the mushroom mixture. Continue cooking until cheese just begins to melt. Continue cooking until cheese just begins to melt. Using the spatula, lift and fold an edge of the omelet over the filling. Flip omelet onto a warm plate.
5. Prepare another omelet with remaining oil, egg mixture, mozzarella and mushroom mixture. Top each serving, with tomato, parmesan cheese and parsley if desired.