Mushroom & Broccoli Omelet

This makes a nice breakfast or brunch without meat. Recipe is from Family Circle.

• Ready In: 38 mins
• Serves: 4
• Yields: 4 omelets

Ingredients

• 4  eggs
• 8  egg whites
• 2  tablespoons half-and-half
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
•  nutmeg, pinch
• 1  teaspoon  vegetable oil
• 1  cup mushroom, chopped
• 1  cup  frozen chopped broccoli, thawed
• 1 (3 1/2ounce) package  crumbled  reduced-fat feta cheese
• 4  cups  salad greens
• 3  tablespoons  reduced-fat red wine vinaigrette

Directions

1. Whisk together eggs, egg whites, half-and-half, 1/4 t each of the salt and pepper; and nutmeg; set aside.
2. Heat oil in 10-inch skillet over medium-high heat.
3. Add mushrooms to pan; sprinkle with remaining 1/4 t each of salt and pepper.
4. Cook 2 minutes.
5. Stir in broccoli; cook 2 minutes.
6. Scrape mushroom mixture into a bowl; set aside.
7. Place skillet back over medium heat; coat generously with nonstick cooking spray.
8. When pan is hot, pour in 2/3 cup of the egg mixture.
9. Sprinkle 1/4 cup of the mushroom mixture and a quarter of the feta down left side of the egg mixture.
10. Cook for 2 minutes.
11. Using a rubber spatula, fold right side of egg over mushroom and cheese.
12. Cook 1 minute.
13. Carefully slide onto plate; keep warm.
14. Repeat procedure for remaining 3 omelets.
15. Mix salad greens with vinaigrette.
16. Serve alongside omelets.