•3/4 cup sliced fresh mushrooms
•2 tablespoons chopped onion
•2 teaspoons olive oil
•1 tablespoon butter
•3 tablespoons water
•1/8 teaspoon salt
•1/8 teaspoon pepper
•1/4 cup shredded part-skim mozzarella cheese
•1/4 cup marinara sauce or spaghetti sauce, warmed
•In a small nonstick skillet, saute mushrooms and onion in oil until tender. Remove from skillet and set aside.
•In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
•As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon mushroom mixture on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate. Serve with marinara sauce. Yield: 1 serving.
1 omelet (calculated without marinara sauce) equals 523 calories, 40 g fat (16 g saturated fat), 681 mg cholesterol, 830 mg sodium, 14 g carbohydrate, 2 g fiber, 29 g protein.
Prep/Total Time: 20 min. Yield: 1 Servings