Artichoke Omelets

Ingredients

• 14 ounce artichoke hearts rinsed drained chopped canned
• 2 teaspoons butter 
• 1 tablespoon dijon mustard 
• 6 large egg whites 
• 3 large eggs 
• 1 cup mushrooms fresh chopped
• 2  garlic cloves minced
• 1 teaspoon herbs de provence 
• 1 tablespoon milk 2% reduced-fat
• 0.5 cup onion chopped (1 small)
• 0.8 cup parmesan cheese divided grated

Equipment

• frying pan
• whisk
• spatula

Directions

1. Melt butter in a medium nonstick skillet over medium heat.
2. Add onion and garlic; saut 3 minutes.
3. Add mushrooms and artichoke hearts; saut 2 minutes or until vegetables are tender.
4. Remove from heat, and keep warm.
5. Combine egg whites and next 4 ingredients; stir well with a whisk.
6. Heat a small nonstick skillet coated with cooking spray over medium heat.
7. Pour one-third of egg mixture into pan. Cook 3 minutes; turn omelet over.
8. Spread one-third of artichoke mixture onto half of omelet.
9. Sprinkle 1/4 cup cheese over omelet. Carefully loosen omelet with a spatula; fold in half. Cook 1 minute. Slide onto plate, and keep warm. Repeat procedure twice with cooking spray and remaining ingredients.