Provencal Omelet

Name: Provencal Omelet
Yield: 2
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)

Provencal Omelet was pinched from <a href="http://www.diabeticlivingonline.com/recipe/eggs/provencal-omelet/" target="_blank">www.diabeticlivingonline.com.</a>

"Keep the fat low by spraying a cold skillet with cooking spray rather than cooking the vegetables in oil. This easy breakfast or lunch recipe, low in fat and calories, suits diabetic meal plans...."

INGREDIENTS

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Nonstick cooking spray

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2 cups sliced fresh mushrooms

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3 tablespoons sliced green onion

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1 clove garlic, minced

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1 cup refrigerated or frozen egg product, thawed, or 4 eggs

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1/4 teaspoon herbes de Provence or dried thyme or basil, crushed

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1/8 teaspoon salt

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Dash ground black pepper

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1 teaspoon olive oil

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1/4 cup shredded part-skim mozzarella cheese (1 ounce)

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1 tablespoon finely shredded Asiago or Parmesan cheese

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1 medium plum tomato, chopped

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Snipped fresh parsley (optional)

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