Mushroom, Spinach & Pepper Omelette - Ingredients: 3 Eggs - 2 tbs milk - 1/2 cup sliced mushrooms - 1/2 cup fresh leaf spinach - 1/4 cup diced red, green, and/or yellow peppers - 2 tbs medium cheddar cheese. Servings: 1-2. Prep Time: 5 minutes. Cook Time: 10 minutes. Preheat a nonstick medium sized skillet on Med-High lightly sprayed with PAM or your choice of cooking oil. Sauté mushrooms, spinach and peppers together until desired tenderness. In a small bowl beat eggs and milk until smooth and pour over veggies. Let cook until edges of the egg easily peel away from side of skillet. Begin to turn eggs and veggies over with a rubber spatula - don't worry if omelette breaks - it may become more "scrambled" looking. Keep gently turing eggs and veggies over until the eggs are firm and are no longer runny. Take skillet off of heat and sprinkle the omelette with cheese and cover with a lid or aluminum foil. Cheese should melt within 2-4 minutes. Plate and serve with fresh fruit or whole grain toast.
