Classic Mushroom And Cheese Omelets
|Light butter||1 Tablespoon|
|Presliced mushrooms||8 Ounce (1 Package)|
|Minced shallot||2 Tablespoon (About 1 Small Sized)|
|Salt||1⁄2 Teaspoon, divided|
|Freshly ground black pepper||1⁄2 Teaspoon, divided|
|Eggs||4 Large, beaten|
|Egg substitute||1 Cup (16 tbs)|
|Shredded havarti cheese||2 Ounce (1/2 Cup, Light Variety)|
1. Melt butter in a small nonstick omelet pan over medium-high heat; add mushrooms and shallot. Cook 5 minutes or until mushrooms are tender; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove from heat; keep warm.
2. Combine egg, egg substitute, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl; stir with a whisk.
3. Wipe pan with paper towels; coat with cooking spray, and place over medium heat. Pour half of egg mixture into pan. As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Spoon half of mushroom mixture over omelet; top with 1/4 cup cheese. Loosen omelet with spatula; fold in half. Slide omelet onto a plate; keep warm. Repeat procedure with remaining egg mixture, mushroom mixture, and cheese.