Mushroom Broccoli Omelet

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This makes a nice breakfast or brunch without meat. Recipe is from family circle.

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Steps

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Whisk together eggs , egg whites , half-and-half , 1 / 4 t each of the salt and pepper.

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And nutmeg.

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Set aside.

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Heat oil in 10-inch skillet over medium-high heat.

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Add mushrooms to pan.

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Sprinkle with remaining 1 / 4 t each of salt and pepper.

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Cook 2 minutes.

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Stir in broccoli.

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Cook 2 minutes.

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Scrape mushroom mixture into a bowl.

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Set aside.

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Place skillet back over medium heat.

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Coat generously with nonstick cooking spray.

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When pan is hot , pour in 2 / 3 cup of the egg mixture.

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Sprinkle 1 / 4 cup of the mushroom mixture and a quarter of the feta down left side of the egg mixture.

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Cook for 2 minutes.

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Using a rubber spatula , fold right side of egg over mushroom and cheese.

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Cook 1 minute.

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Carefully slide onto plate.

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Keep warm.

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Repeat procedure for remaining 3 omelets.

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Mix salad greens with vinaigrette.

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Serve alongside omelets.

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Ingredients

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eggs, egg whites, half-and-half, salt, black pepper, nutmeg, vegetable oil, mushroom, frozen chopped broccoli, reduced-fat feta cheese, salad greens, reduced-fat red wine vinaigrette