Mediterranean Omelet

• 4 eggs
• 1 cup sliced fresh mushrooms
• 1-1/2 tsp. finely chopped fresh parsley
• 1 Tbsp. finely chopped fresh basil
• 2 Tbsp. ATHENOS Crumbled Reduced Fat Feta Cheese
• 2 OSCAR MAYER Wieners, cut lengthwise in half

1. Beat eggs in medium bowl.
2. Cook mushrooms in medium nonstick skillet sprayed with cooking spray on medium-high heat 2 min.
3. or until tender, stirring occasionally.
4. Add to eggs with parsley and basil; mix well.
5. Pour half the egg mixture into skillet; cook 2 min.
6. or until set, lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath.
7. When egg mixture is set but top is still slightly moist, top half of omelet with 1 Tbsp.
8. cheese and 2 wiener halves.
9. Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half.
10. Cook 2 min.
11. or until wieners are heated through and cheese is melted.
12. Slide or flip omelet onto serving plate.
13. Wipe skillet clean with paper towel.
14. Spray with cooking spray, then use to make second omelet with remaining ingredients.

eggs, mushrooms, parsley, fresh basil, cheese, wieners

Taken from www.kraftrecipes.com/recipes/mediterranean-omelet-149623.aspx (may not work)