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1
In an 8-inch nonstick skillet cook mushrooms, roasted garlic, garlic salt or sea salt, and crushed red pepper flakes, in 1 teaspoon hot olive oil for 5 minutes or until mushrooms are tender, stirring occasionally.
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2
Stir in artichoke hearts; transfer mushrooms mixture to a small bowl; set aside.
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3
Cool skillet slightly.
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4
In a small bowl whisk egg whites with a fork just until frothy.
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5
Wipe out skillet with a clean paper towel; coat skillet with nonstick spray or brush with additional olive oil.
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6
Sprinkle basil ( we used parsely & chives - personal preference - don't like basil) in the center of skillet to within an inch of skillet edge.
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7
Slowly pour egg white mixture around edge of the basil or parsely-chive mixture and then over top of basil or parsely-chive mixture.
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8
Place skillet over medium heat.
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9
As egg starts to set, use a heat-proof spatula to gently lift edges of set egg, tilting pan to let liquid egg mixture run under set egg.
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10
Continue this process until egg is set but still shiny.
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11
Sprinkle 2 tablespoons of the cheese across center.
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12
Top with mushroom mixture.
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13
With spatula, lift and fold one side of the omelet up over the filling.
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14
Repeat with remaining side of omelet.
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15
Remove from heat; carefully transfer to a plate.
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16
Top with sweet red pepper, remaining cheese, and black pepper.
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17
Serve with dressed salad if desired.
