1. Whisk together eggs, egg whites, half-and-half, 1/4 t each of the salt and pepper; and nutmeg; set aside. 2. Heat oil in 10-inch skillet over medium-high heat. 3. Add mushrooms to pan; sprinkle with remaining 1/4 t each of salt and pepper. 4. Cook 2 minutes. 5. Stir in broccoli; cook 2 minutes. 6. Scrape mushroom mixture into a bowl; set aside. 7. Place skillet back over medium heat; coat generously with nonstick cooking spray. 8. When pan is hot, pour in 2/3 cup of the egg mixture. 9. Sprinkle 1/4 cup of the mushroom mixture and a quarter of the feta down left side of the egg mixture. 10. Cook for 2 minutes. 11. Using a rubber spatula, fold right side of egg over mushroom and cheese. 12. Cook 1 minute. 13. Carefully slide onto plate; keep warm. 14. Repeat procedure for remaining 3 omelets. 15. Mix salad greens with vinaigrette. 16. Serve alongside omelets. ---------------------------------------------------------------------------
Nutrition
Ingredients
