Mushroom And Bell Pepper Omelet With Fontina

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 teaspoon olive oil, divided
• cooking spray
• 1/4 cup chopped green onion
• 1/2 medium green bell pepper, thinly sliced
• 2 cups sliced shiitake mushrooms (about 6 ounces)
• 1/2 cup chopped seeded plum tomato
• 1/2 teaspoon salt, divided
• 1/8 teaspoon black pepper
• 2 teaspoons chopped fresh parsley
• 8 large eggs
• 2 large egg whites
• 1/2 teaspoon butter
• 1/2 cup shredded fontina cheese
• 1/4 cup reduced-fat sour cream

Recipe

• 1 heat 1/2 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. add green onions; sauté 1 minute.
• 2 add bell pepper; sauté 1 minute. add mushrooms; cook 3 minutes, stirring frequently. stir in tomato, 1/4 teaspoon salt, and black pepper; cook 30 seconds.
• 3 remove vegetable mixture from pan; cover and keep warm.
• 4 place 1/4 teaspoon salt, parsley, eggs, and egg whites in a bowl; stir well with a whisk to combine.
• 5 place 1/2 teaspoon oil and butter in skillet over medium-high heat until butter melts. add egg mixture to pan; cook until edges begin to set (about 2 minutes).
• 6 slide front edge of a spatula between edge of omelet and pan. gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with pan.
• 7 repeat procedure on opposite edge of omelet. continue cooking until the center is just set (about 7 minutes).
• 8 spoon vegetable mixture evenly over 1/2 of omelet; top vegetable mixture with cheese. loosen omelet with a spatula; fold in half. carefully slide omelet onto a serving platter. cut omelet into 4 wedges; top with sour cream. serve immediately.