Fines Herbes Omelet with Wild Mushrooms

Ingredients

• Cooking spray
• 3 cups sliced wild or cultivated mushrooms (about 1/2 pound)
• 3 tablespoons fat-free milk, divided
• 2 tablespoons fat-free sour cream
• 2 tablespoons (1 ounce) fat-free cream cheese, softened
• 1/4 teaspoon salt, divided
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon thinly sliced green onions
• 1 teaspoon minced fresh chives
• 1 teaspoon minced fresh flat-leaf parsley
• 1/4 teaspoon minced fresh tarragon
• 4 large egg whites
• 2 large eggs

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms to pan; sauté 6 minutes or until moisture evaporates and mushrooms begin to brown. Remove from heat.
2. Combine 1 tablespoon milk, sour cream, cream cheese, 1/8 teaspoon salt, and pepper in a medium bowl; stir well with a whisk. Add mushrooms to milk mixture; stir well. Combine remaining 2 tablespoons milk, remaining 1/8 teaspoon salt, onions, chives, parsley, tarragon, egg whites, and eggs in a bowl; stir well.
3. Heat pan over medium-high heat. Coat pan with cooking spray. Spread egg mixture evenly in pan; cook 3 minutes or until center is set. Top with mushroom mixture. Carefully loosen omelet with a spatula; fold in half. Cut omelet in half.