Ingredients

• 1 tablespoon butter
• 1 tablespoon canola oil
• 2 tablespoons red bell pepper, chopped
• 2 tablespoons orange bell pepper, chopped
• 2 tablespoons green onion, chopped
• 2 tablespoons fresh mushrooms, sliced
• 1 teaspoon garlic, chopped
• 2 large eggs
• 2 large egg whites
• 4 tablespoon 1% low-fat milk
• 1/8 teaspoon ground cumin
• 1/8 teaspoon pepper

Preparation

1. Sauté vegetables with garlic in butter/oil mixture until crisp-tender.
2. Whip eggs, egg whites and milk until light and fluffy.  Mix in cumin and pepper.
3. Pour egg mixture over sautéed vegetables.
4. Reduce heat and cover for 1 to 2 minutes. Uncover and lift edges of omelet, allowing uncooked egg to run to the bottom of the pan.
5. After egg is completely cooked, fold omelet over in pan.
6. Divide omelet into 2 portions and serve immediately.
7. Garnish with green onion and a mushroom slice.

Helpful hints

• Serve omelet with a bagel, cream cheese, fresh mixed berries and hot tea. 
• For a lower fat omelet, sauté vegetables in a nonstick skillet using cooking spray instead of oil and butter.