Artichoke Omelets

• 2 teaspoons butter
• 1/2 cup chopped onion (1 small)
• 2 garlic cloves, minced
• 1 cup chopped fresh mushrooms
• 1 (14-ounce) can artichoke hearts, rinsed, drained, and chopped
• 6 large egg whites
• 3 large eggs
• 1 tablespoon 2% reduced-fat milk
• 1 tablespoon Dijon mustard
• 1 teaspoon herbes de Provence
• Cooking spray
• 3/4 cup grated Parmesan cheese, divided

1. Melt butter in a medium nonstick skillet over medium heat. Add onion and garlic; saute 3 minutes. Add mushrooms and artichoke hearts; saute 2 minutes or until vegetables are tender. Remove from heat, and keep warm.
2. . Combine egg whites and next 4 ingredients; stir well with a whisk. Heat a small nonstick skillet coated with cooking spray over medium heat. Pour one-third of egg mixture into pan. Cook 3 minutes; turn omelet over. Spread one-third of artichoke mixture onto half of omelet. Sprinkle 1/4 cup cheese over omelet. Carefully loosen omelet with a spatula; fold in half. Cook 1 minute. Slide onto plate, and keep warm. Repeat procedure twice with cooking spray and remaining ingredients.

butter, onion, garlic, fresh mushrooms, egg whites, eggs, milk, mustard, herbes, cooking spray, parmesan cheese

Taken from www.myrecipes.com/recipe/artichoke-omelets (may not work)