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Skinny Provençal Omelet
Skinny Provençal Omelet
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Prep Time:
10 minutes
Total Time:
15 minutes
Flavorful and healthy omelets with mushrooms, green onions, and tomato. Made with egg substitute and part-skim mozzarella for lower fat and calories.
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
  • 1/4 teaspoon herbes de Provence or dried thyme or basil, crushed
  • Dash ground black pepper
  • 1 teaspoon olive oil
  • 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
  • 1 tablespoon finely shredded Asiago or Parmesan cheese
  • 1 medium plum tomato, chopped
  • Snipped fresh parsley (optional)
Instructions:
  • Prepare a skillet with flared sides by lightly spraying it with nonstick cooking spray. Heat the skillet over medium heat and add the mushrooms, green onion, and garlic. Sauté until tender, stirring frequently. Remove the mushroom mixture from the skillet with a slotted spoon and set aside. Drain any excess liquid from the skillet and wipe it clean if needed.
  • Mix egg product, herbes de Provence, salt, and pepper in a medium bowl until well combined. Then, preheat a clean skillet over medium heat and add 1/2 teaspoon of oil.
  • Gently pour half of the egg mixture into the skillet and let it cook for about a minute without stirring until it starts to set. Use a spatula to gently lift the edges, allowing the uncooked egg to flow underneath.
  • Cook the egg mixture until it is set but still glossy and moist. Sprinkle half of the mozzarella cheese and half of the mushroom mixture on top. Cook until the cheese just starts to melt. Fold one edge of the omelet over the filling using a spatula. Transfer the omelet to a warm plate. Repeat the process to make the second omelet with the remaining ingredients. Finish off by topping the omelets with Asiago or Parmesan cheese, tomato, and parsley if desired.

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