Lemony Low Fat Omelet

1 C cooked broccoli
1/ 2 C liquid eggs (like eggbeaters)
2 Lg egg whites
1/8 tsp Cream of Tartar
1/2 Tsp Olive oil or use olive oil spray
1 C sliced mushrooms
2 TB scallions, chopped
1 TB lemon zest
2 TB pramesan cheese, shredded
salt and pepper to taste

Preheat the oven to 375-degrees.
Cook broccoli and set aside.
In a large bowl, combine the egg whites and cream of tartar. Beat with an electric mixer on high speed until stiff peaks form when the beaters are lifted. With a large rubber spatula, gently fold in the egg substitute, lemon zest, and salt and pepper until well blended.
In a medium nonstick ovenproof skillet, heat the oil, or spray over high heat. Sautee the potatoes till tender add mushroomscontinue cooking to soften, Pour in the egg mixture, reduce the heat to medium, and cook about 3 to 5 minutes, or until the underside is slightly brown.Add scallions, Transfer the skillet to the oven and bake for 5 minutes.
Remove the skillet from the oven, spoon the broccoli over the omelet, and return the pan to the oven. Cook for 2 minutes longer, or until the eggs are set. Remove the pan from the oven and sprinkle the top with the grated Parmesan. Loosen the edges of the omelet with a rubber spatula and slide the omelet onto a large serving platter. Serve with toast, and /or fruit good for breakfast lunch or dinner.



Number of Servings: 2

Recipe submitted by SparkPeople user BRE_WA1.