Mushroom & Broccoli Omelet - cooking recipe

Ingredients

4 eggs
8 egg whites
2 tablespoons half-and-half
1/2 teaspoon salt
1/2 teaspoon black pepper
nutmeg, pinch
1 teaspoon vegetable oil
1 cup mushroom, chopped
1 cup frozen chopped broccoli, thawed
1 (3 1/2 ounce) package crumbled reduced-fat feta cheese
4 cups salad greens
3 tablespoons reduced-fat red wine vinaigrette

Preparation

Whisk together eggs, egg whites, half-and-half, 1/4 t each of the salt and pepper; and nutmeg; set aside.
Heat oil in 10-inch skillet over medium-high heat.
Add mushrooms to pan; sprinkle with remaining 1/4 t each of salt and pepper.
Cook 2 minutes.
Stir in broccoli; cook 2 minutes.
Scrape mushroom mixture into a bowl; set aside.
Place skillet back over medium heat; coat generously with nonstick cooking spray.
When pan is hot, pour in 2/3 cup of the egg mixture.
Sprinkle 1/4 cup of the mushroom mixture and a quarter of the feta down left side of the egg mixture.
Cook for 2 minutes.
Using a rubber spatula, fold right side of egg over mushroom and cheese.
Cook 1 minute.
Carefully slide onto plate; keep warm.
Repeat procedure for remaining 3 omelets.
Mix salad greens with vinaigrette.
Serve alongside omelets.