Yield:
1 serving

Ingredients:
Butter-flavored cooking spray1/3 C. frozen chopped seasoning vegetables (green and red bell peppers, onion, celery)
2 mushrooms, sliced
¼ tsp. dried thyme
¼ tsp. dried rosemary
¼ tsp. minced garlic
1/8 tsp. ground black pepper
1 egg, beaten
½ C. egg substitute
2 T. fat-free milk
¼ C. shredded low-fat mozzarella cheese (1.5g fat per ounce)
1 T. parmesan, romano and asiago cheese blend

Directions:
Spray a 10 x 12-inch non-stick skillet with butter-flavored spray. Heat over medium-high heat. Sauté seasoning vegetables and mushrooms until onion turns clear. Stir in thyme, rosemary, garlic and pepper. Remove from skillet and set aside. In a small bowl, blend egg, egg substitute and milk. Wipe out skillet with a paper towel. Spray skillet again and return to medium-high heat. Add egg mixture and cook without stirring until the edges are set. Lower heat to medium and lift the side of the egg mixture, tilting the skillet to let the uncooked eggs spread underneath. Cook until the bottom is light brown and the top is slightly runny. Sprinkle the sautéed vegetables and cheeses down the center of the omelet. Tilt the skillet and fold over one-third of the omelet to partially cover the filling. Repeat with opposite side. Tilt skillet and slide omelet onto serving plate.

Nutrition Facts:
252 calories, 9g carbohydrate, 32g protein, 9.5g fat, 4.2g saturated fat, 219mg cholesterol, 1g dietary fiber, 625mg sodium

Source:
Original recipe by Janet Potts, RD, LD