Mushroom-and-Shallot Omelet

Everyone has their special omelet recipe. Some omelets use tomatos, peppers or even meat. This has lead me to search for an omelet recipe that fits my standards for delicious

Prep Time: 18 minutes

Yield: 1 serving
2/3 cup sliced baby
portobello or button
mushrooms
1 tablespoon slivered
shallot
Nonstick cooking spray
1 teaspoon water
2 egg whites
1 egg
1 tablespoon fat-free or
1% lowfat milk
Pinch salt
2 tablespoons finely shredded
Swiss or Gruyère
cheese (½ ounce)
Pinch dried thyme leaves

1. For filling, place mushrooms and shallot in 8-inch nonstick skillet. Lightly spray with nonstick spray; add water. Stir over medium heat about 4 minutes or until tender and slightly moist. Transfer to bowl.

2. Lightly whisk egg whites, egg, milk and salt in a bowl. Wipe skillet clean. Lightly coat skillet with nonstick spray; heat over medium heat. Add egg mixture.

3. As eggs begin to set, run heatproof silicone spatula around edge so uncooked eggs can flow underneath. If eggs are set but still slightly runny on top, flip and cook for a few seconds. Turn egg patty over again and spoon filling on half of omelet; sprinkle with half of cheese. Fold omelet in half to cover the filling. Sprinkle remaining cheese and the thyme on top. Serve.