Pastel Omelet with Mushrooms, Goat Cheese and Fresh Herbs
- Preheat broiler. Wipe Mushroom caps with a damp paper towel and arrange, gill side down, on a small baking sheet, and coat lightly with nonstick vegetable oil spray. Broil 4 inches from heat 3 minutes. Turn over and broil 2 to 3 minutes longer or until lightly browned. Transfer to a cutting board; let cool. Cut into slices.
- In a medium bowl, combine eggs, egg whites, ½ tablespoon herb mixture, salt and pepper. Whisk vigorously until well blended and frothy.
- Heat oil in a 10-inch nonstick skillet over medium-high heat. Immediately pour in eggs and scatter Mushrooms over top. Rapidly stir with a folding motion about 1 minute, concentrating on moving eggs from outside of pan to center until omelet begins to set.
- Reduce heat to low and continue stirring and folding another 2 minutes or so until omelet sets. Remove from heat and sprinkle goat Cheese over omelet.
- Roll omelet onto a warmed platter, garnish with remaining ½ tablespoon herbs, and serve immediately.