Cherry Tomato, Portabella Omelet

• 1 teaspoon butter or 1 teaspoon cooking oil or 1 teaspoon cooking spray
• 1 cup sliced baby portabella mushrooms (about 2 to 2.5 oz.)
• 2 cherry tomatoes, wedged or 4 grape tomatoes, halved
• 2 eggs
• 2 tablespoons bottled low-fat ranch dressing
• 14 cup shredded low-fat cheddar cheese
• 1 tablespoon chopped fresh parsley

1. In 7 to 10-inch omelet pan or skillet over medium-high heat, heat oil until just hot enough to sizzle a drop of water.
2. Add mushrooms.
3. Cook, stirring frequently, until tender, about 2 to 3 minutes.
4. Add tomatoes.
5. Cook stirring frequently, until tomatoes are heated through, about 1 minute.
6. Remove mushrooms and tomatoes from pan.
7. Cover and keep warm.
8. In small bowl, beat together eggs and dressing until blended.
9. Pour egg mixture into pan.
10. (Mixture should set immediately at edges.
11. ).
12. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary.
13. When top is thickened and no visible liquid egg remains, fill with reserved mushrooms and tomatoes.
14. Sprinkle with cheese and parsley.
15. With pancake turner, fold omelet in half or roll.
16. Invert onto plate with a quick flip of the wrist or slide from pan onto plate.

butter, baby portabella mushrooms, cherry tomatoes, eggs, dressing, cheddar cheese, parsley

Taken from www.food.com/recipe/cherry-tomato-portabella-omelet-119179 (may not work)