Broccoli Omelet

Ingredients

• 3 cups broccoli florets
• 1 large red bell pepper — cut into strips
• 16 button mushrooms — sliced
• cooking spray
• 4 eggs
• 8 egg whites — from 8 eggs
• 1/4 cup milk — fat-free
• 1/2 cup ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Method

1. Cut vegetables as directed.
2. Whisk eggs and milk in a medium mixing bowl.
3. Spray 10-inch non-stick skillet with cooking spray; heat.
4. Add broccoli, peppers, and mushrooms; sauté about 3-5 minutes, then remove from pan.
5. To cook each omelet: Use cooking spray as needed.
6. Add 1/4 of the egg-milk mixture to hot skillet, and let spread to cover bottom of pan.
7. When egg begins to thicken on top, sprinkle with 1/4 of the Parmesan cheese.
8. Dab 1/2 of the omelet with ricotta cheese and spread a portion of the vegetable mixture.
9. Fold the other 1/2 of omelet over the vegetables and let cook about 1 more minute.
10. Slide onto plate.
11. Season lightly with salt and pepper.
12. Repeat steps 1-6 to cook all omelets.
13. Garnish omelets with remaining vegetable sauté mix.