Cherry Tomato, Portabella Omelet

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 1
• 1 teaspoon butter or 1 teaspoon cooking oil or 1 teaspoon cooking spray
• 1 cup sliced baby portabella mushrooms (about 2 to 2.5 oz.)
• 2 cherry tomatoes, wedged or 4 grape tomatoes, halved
• 2 eggs
• 2 tablespoons bottled low-fat ranch dressing
• 1/4 cup shredded low-fat cheddar cheese
• 1 tablespoon chopped fresh parsley

Recipe

• 1 in 7 to 10-inch omelet pan or skillet over medium-high heat, heat oil until just hot enough to sizzle a drop of water.
• 2 add mushrooms.
• 3 cook, stirring frequently, until tender, about 2 to 3 minutes.
• 4 add tomatoes.
• 5 cook stirring frequently, until tomatoes are heated through, about 1 minute.
• 6 remove mushrooms and tomatoes from pan.
• 7 cover and keep warm.
• 8 in small bowl, beat together eggs and dressing until blended.
• 9 pour egg mixture into pan.
• 10 (mixture should set immediately at edges.).
• 11 with an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary.
• 12 when top is thickened and no visible liquid egg remains, fill with reserved mushrooms and tomatoes.
• 13 sprinkle with cheese and parsley.
• 14 with pancake turner, fold omelet in half or roll.
• 15 invert onto plate with a quick flip of the wrist or slide from pan onto plate.