RECIPE: Spinach, Mushroom and Mozz Omelet

Spinach, Mushroom and Mozzarella Omelet
SERVES 4

2 eggs
2 egg whites
3 TBSP water
1 tsp Italian Seasoning
8 oz mushrooms, sliced
1 onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
4 oz (2 packed cups) fresh spinach leaves, chopped
3/4 cup (3 oz) shredded part-skim mozzarella cheese

Preheat the oven to 200*F.  Coat a baking sheet with cooking spray.  Whisk together the eggs, egg whites, water and Italian seasoning in a medium bowl.  Heat a large nonstick skillet coated with cooking spray over medium high heat.  Add the mushrooms, onion, pepper and garlic and cook, stirring often, for 4 minutes, or until pepper starts to soften.  Add the spinach and cook for 1 minutes, or until spinach is wilted.  Place in a small bowl and cover.  Wipe the skillet with a paper towel.  Coat with cooking spray and place over medium heat.  Pour in half of the egg mixture.  Cook for 2 minutes, or until the bottom begins to set.  Lift the edges with a spatula to allow the uncooked mixture to flow to the bottom of the pan.  Cook for 2 minutes longer, or until set.  Sprinkle with half of the reserved vegie mixture and half of the cheese.  Cover and cook for 2 minutes, or until the cheese melts.  Using a spatula, fold the omelet in half.  Place on a prepared baking sheet and place in the oven to keep warm.  Coat a skillet with cooking spray.  Repeat with the remaining egg mixture, vegetable mixture, and cheese to cook another omelet.  To serve, halve each omelet.

PER SERVING:
Calories 140
Fat 6 gram
Saturated fat 3 gram
Protein 13 gram
Carbohydrates 10 gram
Fiber 3 gram
Calcium 213 mg
Sodium 240 mg