small package (4 ounces) sliced mixed mushrooms or whole button mushrooms, sliced
2
tablespoons chopped shallots or red onion
2
egg whites
1
egg
1
tablespoon water
1/4
teaspoon salt
1/8
teaspoon freshly ground black pepper
1/4
cup freshly grated Parmesan cheese
1. Heat oil in medium nonstick skillet with sloping sides over medium-high heat. Add mushrooms and shallots; cook 5 minutes or until mushrooms are tender and liquid evaporates, stirring occasionally. Transfer mixture to bowl; set aside. (Do not wash skillet.)
2. Combine egg whites, egg, water, salt and pepper in medium bowl; mix well.
3. Heat same skillet over medium heat. Add egg mixture; cook 2 minutes or until eggs begin to set. Gently lift edge of omelet with spatula to allow uncooked portion to flow underneath. Continue cooking 2 minutes or until center is almost set.
4. Spoon mushroom mixture over half of omelet; top with cheese. Fold opposite side of omelet over filling. Reduce heat to low; cook 1 minute or until cheese is melted and center of omelet is set. Cut omelet in half.
Mushroom & Parmesan Omelet
