4 button mushrooms, thinly sliced
2 small Flavorite tomatoes, seeded, finely chopped
2 tblspns coarsely chopped fresh parsley
1/4 cup grated mozzarella cheese
Salt and pepper to taste
2 egg whites
Salad to serve
Fresh herbs to garnish
- Heat a large, lightly oiled non-stick pan. Add mushrooms; cook stirring, for 1 minute or until soft. Combine mushroom mixture, parsley and cheese in bowl. Season with salt and pepper; mix well.
- Whisk egg and egg whites in a bowl until egg mixture is light and fluffy.
- Heat a lightly oiled, non-stick pan. Pour egg mixture into a pan; gently tilt pan to cover base. Cook over a low heat until lightly browned and almost set. Place mushroom mixture onto one half of the omelet; fold over to enclose filling.
- Serve omelet with salad; garnish with fresh herbs.
- Serves 1
Hint: Serve omelet for Breakfast or Lunch.