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Ingredients

•   Nonstick cooking spray
• 2 cups  sliced fresh mushrooms
• 3 tablespoons  sliced green onion
• 1 clove  garlic, minced
• 1 cup  refrigerated or frozen egg product, thawed, or 4 eggs
• 1/4 teaspoon  herbes de Provence or dried thyme or basil, crushed
• 1/8 teaspoon  salt
• Dash  ground black pepper
• 1 teaspoon  olive oil
• 1/4 cup  shredded part-skim mozzarella cheese (1 ounce)
• 1 tablespoon  finely shredded Asiago or Parmesan cheese
• 1 medium  plum tomato, chopped
•   Snipped fresh parsley (optional)

Description

Using Refrigerated Egg Product For This Vegetable Omelet Keeps It Low In Cholesterol. Flavor Comes From Herbs And A Little Cheese.

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