Fines Herbes Omelet With Wild Mushrooms

• Cooking spray
• 3 cups sliced wild or cultivated mushrooms (about 1/2 pound)
• 3 tablespoons fat-free milk, divided
• 2 tablespoons fat-free sour cream
• 2 tablespoons (1 ounce) fat-free cream cheese, softened
• 1/4 teaspoon salt, divided
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon thinly sliced green onions
• 1 teaspoon minced fresh chives
• 1 teaspoon minced fresh flat-leaf parsley
• 1/4 teaspoon minced fresh tarragon
• 4 large egg whites
• 2 large eggs

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms to pan; saute 6 minutes or until moisture evaporates and mushrooms begin to brown. Remove from heat.
2. Combine 1 tablespoon milk, sour cream, cream cheese, 1/8 teaspoon salt, and pepper in a medium bowl; stir well with a whisk. Add mushrooms to milk mixture; stir well. Combine remaining 2 tablespoons milk, remaining 1/8 teaspoon salt, onions, chives, parsley, tarragon, egg whites, and eggs in a bowl; stir well.
3. Heat pan over medium-high heat. Coat pan with cooking spray. Spread egg mixture evenly in pan; cook 3 minutes or until center is set. Top with mushroom mixture. Carefully loosen omelet with a spatula; fold in half. Cut omelet in half.

cooking spray, wild, milk, sour cream, cream cheese, salt, freshly ground black pepper, green onions, fresh chives, parsley, tarragon, egg whites, eggs

Taken from www.myrecipes.com/recipe/fines-herbes-omelet-with-wild-mushrooms (may not work)