Mushroom Omelet

1. 1

   Heat oil in small nonstick skillet on medium-high heat.

2. 2

   Add mushrooms; cook and stir 2 min.

3. 3

   Add eggs and pepper; cook 2 to 3 min.

4. 4

   or until eggs are almost set, lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath.

5. 5

   When egg mixture is set but top is still slightly moist, top omelet with small spoonfuls of reduced-fat cream cheese.

6. 6

   Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half.

7. 7

   Slide or flip omelet onto serving plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.