Light Denver Omelet

Ingredients for 3 servings

1 cup sliced fresh musrooms
¼ tsp. dried basil, crushed
½ cup chicken broth
½ cup lean ham cut into 1 inch long strips
½ cup cherry tomatoes, halved
½ cup egg substitute
2 eggs, separated
Canola cooking spray

Preparation

Heat up a medium nonstick frying pan and coat it with canola cooking spray. Add sliced mushrooms and basil and fry about 20 seconds under high heat. Then pour ½ cup chicken broth and cook. Stir in ham and cherry tomatoes and set mixture aside.

Blend egg substitute and egg yolks together in medium sized bowl and set aside. Beat egg whites with mixer until stiff. Carefully fold egg whites into egg-yolk mixture.

Generously coat a nonstick omelet pan or small frying pan with canola cooking spray and heat over medium heat. Spread half of egg mixture in pan. Heat until top looks firm (about 2 minutes). Flip omelet over to lighly brown other side (about 1 minute). Fill with vegetable-ham filling and fold as desired.