Ingredients

• 4 eggs
• 8 egg whites
• 2 tablespoons half-and-half
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• nutmeg, pinch
• 1 teaspoon vegetable oil
• 1 cup mushroom, chopped
• 1 cup frozen chopped broccoli, thawed
• 1 (3 1/2 ounce) package crumbled reduced-fat feta cheese
• 4 cups salad greens
• 3 tablespoons reduced-fat red wine vinaigrette

Instructions

1. Whisk together eggs, egg whites, half-and-half, 1/4 t each of the salt and pepper; and nutmeg; set aside.

2. Heat oil in 10-inch skillet over medium-high heat.

3. Add mushrooms to pan; sprinkle with remaining 1/4 t each of salt and pepper.

4. Cook 2 minutes.

5. Stir in broccoli; cook 2 minutes.

6. Scrape mushroom mixture into a bowl; set aside.

7. Place skillet back over medium heat; coat generously with nonstick cooking spray.

8. When pan is hot, pour in 2/3 cup of the egg mixture.

9. Sprinkle 1/4 cup of the mushroom mixture and a quarter of the feta down left side of the egg mixture.

10. Cook for 2 minutes.

11. Using a rubber spatula, fold right side of egg over mushroom and cheese.

12. Cook 1 minute.

13. Carefully slide onto plate; keep warm.

14. Repeat procedure for remaining 3 omelets.

15. Mix salad greens with vinaigrette.

16. Serve alongside omelets.