Mushroom Herb Omelette
|Egg beaters||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
|Finely chopped oregano/Basil/thyme||1 Teaspoon|
|Mushrooms||2 Cup (32 tbs), sliced|
|Margarine||2 Teaspoon (Fleischmann's Divided)|
In small bowl, combine Egg Beaters®, parsley and oregano, basil or thyme; set aside.
In 8-inch nonstick skillet, over medium heat, saute mushrooms in 1 teaspoon margarine until tender; set aside.
In same skillet, over medium heat, melt 1/2 teaspoon margarine.
Pour half the egg mixture into skillet.
Cook, lifting edges to allow uncooked portion to flow underneath.
When almost set, spoon half of mushrooms over half of omelet.
Fold other half over mushrooms; slide onto serving plate.
Repeat with remaining margarine, egg mixture and mushrooms.