Fines Herbes Omelet with Wild Mushrooms

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1 ounce cream cheese fat-free softened
• 4 large egg whites 
• 2 large eggs 
• 3 tablespoons milk fat-free divided
• 1 teaspoon chives fresh minced
• 1 teaspoon flat-leaf parsley fresh minced
• 0.3 teaspoon tarragon fresh minced
• 1 tablespoon green onions thinly sliced
• 0.5 pound cultivated mushrooms wild sliced
• 0.3 teaspoon salt divided
• 2 tablespoons cup heavy whipping cream fat-free sour

Equipment

• bowl
• frying pan
• whisk
• spatula

Directions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
2. Add mushrooms to pan; saut 6 minutes or until moisture evaporates and mushrooms begin to brown.
3. Remove from heat.
4. Combine 1 tablespoon milk, sour cream, cream cheese, 1/8 teaspoon salt, and pepper in a medium bowl; stir well with a whisk.
5. Add mushrooms to milk mixture; stir well.
6. Combine remaining 2 tablespoons milk, remaining 1/8 teaspoon salt, onions, chives, parsley, tarragon, egg whites, and eggs in a bowl; stir well.
7. Heat pan over medium-high heat. Coat pan with cooking spray.
8. Spread egg mixture evenly in pan; cook 3 minutes or until center is set. Top with mushroom mixture. Carefully loosen omelet with a spatula; fold in half.
9. Cut omelet in half.