4 button mushrooms
2 tbs coarsley chopped parsley
Salt and pepper to taste
2 egg whites
Fresh herbs to garnish
2 small Flavorite tomatoes, seeded and chopped
1/4 cup grated mozzarella cheese
Salad to serve
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 a bowl.
Season with salt and pepper. Whish 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 pan, gently tilt pan to cover base. Place mushroom mixture onto one half of the omelet. Fold over to enclose filling.
Serve omelet with salad, garnish with fresh herbs