Take it Easy

Take some time for yourself this weekend after you try this little breakfast treat.

Mushroom and Bell Pepper Omelet with Fontina
Serves 4 (serving size is 1 wedge and 1 tablespoon sour cream)

1 teaspoon olive oil, divided in halfcooking spray
1/4 cup chopped green onions
1/2 medium green bell pepper, thinly sliced
2 cups (about 6 ounces) sliced shiitake mushrooms1/2 cup chopped, seeded plum tomato
1/8 teaspoon freshly ground black pepper
2 teaspoons chopped fresh parsley
8 large eggs
2 large egg whites
1/2 teaspoon butter
1/2 cup (2 ounces) shredded fontina cheese
1/4 cup reduced-fat sour cream

1. Heat 1/2 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add green onions; sauté 1 minute. Add bell pepper; sauté 1 minute. Add mushrooms; cook 3 minutes, stirring frequently. Stir in tomato and black pepper; cook 30 seconds. Remove vegetable mixture from pan; cover and keep warm.
2. Place parsley, eggs, and egg whites in a bowl; stir well with a whisk to combine.
3. Place 1/2 teaspoon oil and butter in skillet over medium-high heat until butter melts. Add egg mixture to pan; cook until edges begin to set (about 2 minutes). Slide front edge of a spatula between edge of omelet and pan. Gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with pan. Repeat procedure on opposite edge of omelet. Continue cooking untilthe center is just set (about 7 minutes).
4. Spoon vegetable mixture evenly over 1/2 of omelet; top vegetable mixture withcheese.
5. Loosen omelet with spatula; fold in half. Carefully slide omelet onto a serving platter. Cut omelet into 4 wedges; top with sour cream. Serve immediately.

NUTRITION PER SERVING
CALORIES 272 FAT 17.7g PROTEIN l9.4g SODIUM 176mg FIBER 1.3 g CARBOHYDRATE 7.1 g