Ingredients:
• 2 eggs
• 2 egg whites
• 3 Tablespoon water
• 1 Teaspoon dried Italian seasoning, crushed
• 1/4 Teaspoon salt
• 8 Ounces mushrooms, sliced
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 clove garlic, minced
• 4 Ounces spinach leaves, chopped
• 3/4 Cup shredded soy mozzarella cheese
Preparation:
Preheat oven to 200°F. Coat baking sheet with cooking spray.
In a medium bowl, whisk together eggs, egg whites, water, Italian seasoning, and salt. Coat a large skillet with cooking spray, and place over medium-high heat. Add mushrooms, onion, pepper, and garlic, and cook, stirring often, for 4 minutes, or until the pepper starts to soften. Add spinach, and cook for a minute, or until the spinach is wilted. Place in a small bowl, and cover.
Wipe the skillet with a paper towel. Coat with cooking spray, and place over medium heat. Pour in half of the egg mixture. Cook for 2 minutes, or until the bottom begins to set. With a spatula, lift the edges to allow the uncooked mixture to flow to the bottom of the pan. Cook for 2 minutes longer, or until set. Sprinkle with half of the reserved vegetable mixture and half of the cheese. Cover, and cook for 2 minutes, or until the cheese melts. With spatula, fold the egg mixture in half. Place on the prepared baking sheet, and place in the oven to keep warm.
Coat skillet with cooking spray. Repeat with the remaining egg mixture, vegetable mixture, and cheese to cook another omelette. To serve, cut each omelette in half.
