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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 3 |
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Ingredients:
2 teaspoons butter |
1/2 cup chopped onion (1 small) |
2 garlic cloves, minced |
1 cup chopped fresh mushrooms |
1 (14-ounce) can artichoke hearts, rinsed, drained, and chopped |
6 large egg whites |
3 large eggs |
1 tablespoon 2% reduced-fat milk |
1 tablespoon dijon mustard |
1 teaspoon herbes de provence |
cooking spray |
3/4 cup grated parmesan cheese, divided |
Directions:
1. Melt butter in a medium nonstick skillet over medium heat. Add onion and garlic; sauté 3 minutes. Add mushrooms and artichoke hearts; sauté 2 minutes or until vegetables are tender. Remove from heat, and keep warm.
2. Combine egg whites and next 4 ingredients; stir well with a whisk. Heat a small nonstick skillet coated with cooking spray over medium heat. Pour one-third of egg mixture into pan. Cook 3 minutes; turn omelet over. Spread one-third of artichoke mixture onto half of omelet. Sprinkle 1/4 cup cheese over omelet. Carefully loosen omelet with a spatula; fold in half. Cook 1 minute. Slide onto plate, and keep warm. Repeat procedure twice with cooking spray and remaining ingredients.
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