From Sandi's Recipe File - Mushroom Omelet with Rosemary

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"From Sandi's Recipe File"

Recipe Source:
Recipe Card
from Rodale Inc.

Serving Size: Makes 2 servings

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Mushroom Omelet with Rosemary

Amount	Ingredient
2 cups	sliced fresh mushrooms
1 1/2 cups	fat-free egg substitute
2 tablespoons	water
1 teaspoon	dried rosemary
1/2 teaspoon	black pepper
2 teaspoons	margarine
1 1/2 tablespoons	grated Parmesan cheese
	Snipped fresh parsley

Preparation Instructions:

Filling: Coat a medium nonstick skillet with butter-flavored nonstick spray, and heat over medium-high heat. Then saute mushrooms until they have wilted, 3 to 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. Serves 2.

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