Mushroom and Goat Cheese Omelet

Ingredients

• 1/2 cup egg beaters
• 1/3 oz nonfat milk
• 1 oz goat cheese
• 1 dash pepper
• 1 dash salt
• 1 tsp olive oil
• 3 oz mushrooms, sliced

Directions

1. Sauté mushrooms in olive oil until softened, about 4 minutes.
2. Whip egg substitute with milk, salt and pepper. Spray pan with olive oil. Heat pan about 30 seconds, pour in egg mixture and cook about 2 minutes.
3. When eggs are just staring to set, add mushrooms and crumbled goat cheese on one side. Cook about 2-3 minutes more.
4. When omelet seems almost done, flip one side over filling, then lift out with spatula or put plate over pan and turn over to flip out omelet.
5. Omelet will continue to cook for a minute, so take of the heat when eggs are not quite done.
6. If you prefer whole eggs use 2 eggs, but it will up the calorie count.
7. Note: good on a low calorie diet as well as on Phase I South Beach.