Garden Omelet

Instructions

Butter-flavored cooking spray
1/2 cup sliced mushrooms
1/2 cup chopped fresh tomato
1/4 cup chopped onion
6 egg whites
1 tsp Dijon mustard
1 tsp tarragon
1/4 tsp garlic powder
1/8 tsp white pepper
1 Tbsp reduced-fat grated Parmesan cheese

Spray a large nonstick skillet with butter-flavored spray and heat over medium-high heat. Brown mushrooms, tomato and onion in the butter spray.

In a large bowl, beat the rest of the ingredients until foamy. Pour over the browned vegetables and cook over medium heat until puffy and light brown on the bottom, about 5 minutes. Fold the omelet in half and place a lid over the skillet for 5 minutes until the omelet is done. Divide in half and enjoy!