Artichoke, Mushroom, and Goat Cheese Omelet

Ingredients

Serves:    Prep:  11min |Cook: 20min |Total: 31min
             
2 tablespoons olive oil
1 medium onion, halved and thinly sliced
1 package (9 ounces) frozen artichoke hearts, microwaved until tender according to package directions and well drained
2 cups halved and sliced white button mushrooms
salt
3 large eggs
3 egg whites
2 tablespoons fat-free milk
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons snipped fresh chives
1/4 teaspoon freshly ground black pepper
2 ounces goat cheese, crumbled
Directions



1.Set out a 10" ovenproof, nonstick skillet. If the skillet isn't ovenproof, wrap the handle in a double layer of foil.
2.Warm the oil in the skillet over medium heat. Add the onion and cook, stirring often, until tender, about 4 minutes. Add the artichokes and mushrooms and a pinch of salt. Cook, stirring often, until the mushrooms and artichokes are tender and lightly browned, 5 to 7 minutes.
3.Meanwhile, in a medium bowl, whisk the eggs, egg whites, milk, parsley, chives, pepper, and 1/4 teaspoon salt. Preheat the broiler.
4.Pour the egg mixture into the skillet. Reduce the heat to low and cook, lifting the edges to allow the uncooked egg to run underneath, for about 3 minutes, until the bottom is set but the top is still runny.
5.Dot the omelet with the goat cheese. Broil 3" to 4" from the heat for 2 to 3 minutes, until the eggs are set and the cheese is heated. Slide onto a warmed plate and cut into wedges to serve