Provencal Omelet

Name: Provencal Omelet
Ingredients: Nonstick cooking spray see savings; 2 cups sliced fresh mushrooms see savings; 3 tablespoons sliced green onion see savings; 1 clove garlic, minced see savings; 1 cup refrigerated or frozen egg product, thawed, or 4 eggs see savings; 1/4 teaspoon herbes de Provence or dried thyme or basil, crushed see savings; 1/8 teaspoon salt see savings; Dash ground black pepper see savings; 1 teaspoon olive oil see savings; 1/4 cup shredded part-skim mozzarella cheese (1 ounce) see savings; 1 tablespoon finely shredded Asiago or Parmesan cheese see savings; 1 medium plum tomato, chopped see savings; Snipped fresh parsley (optional) see savings

Provencal Omelet was pinched from <a href="http://www.recipe.com/provencal-omelet-1/?socsrc=recfb0812121" target="_blank">www.recipe.com.</a>

"Using refrigerated egg product for this vegetable omelet keeps it low in cholesterol. Flavor comes from herbs and a little cheese...."

INGREDIENTS

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Nonstick cooking spray see savings

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2 cups sliced fresh mushrooms see savings

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3 tablespoons sliced green onion see savings

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1 clove garlic, minced see savings

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1 cup refrigerated or frozen egg product, thawed, or 4 eggs see savings

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1/4 teaspoon herbes de Provence or dried thyme or basil, crushed see savings

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1/8 teaspoon salt see savings

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Dash ground black pepper see savings

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1 teaspoon olive oil see savings

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1/4 cup shredded part-skim mozzarella cheese (1 ounce) see savings

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1 tablespoon finely shredded Asiago or Parmesan cheese see savings

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1 medium plum tomato, chopped see savings

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Snipped fresh parsley (optional) see savings

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