INGREDIENTS

1 tablespoon unsalted butter, plus additional for cooking the omelet
1 cup sliced mushrooms
1 tablespoon minced onion
1 ounce cream cheese, cut in small pieces
1 tablespoon shredded parmesan cheese
3-5 fresh rosemary leaves, minced (or a pinch of dried rosemary)
2 eggs
1 tablespoon heavy cream
1/8 teaspoon garlic salt
Freshly ground black pepper to taste

DIRECTIONS

the butter in a skillet over medium heat. Add the mushrooms and onion and sauté for about five minutes, until the mushrooms are softened and the onion begins to brown. Remove from heat and stir in the cream cheese, parmesan, and rosemary, mixing well. Set filling aside

Whisk together the eggs, cream, garlic salt, and pepper. Heat a small non-stick omelet pan over a medium flame and add a small amount of butter to coat the bottom of the pan. Add the egg mixture and cook, stirring gently, until very softly scrambled. Press the eggs into an even layer over the bottom of the pan. Place the mushroom filling over one half of the eggs and sprinkle with black pepper. Allow the omelet to cook undisturbed for another minute or two, until the surface of the eggs is set. Fold the eggs over to surround the filling and serve.

NUTRITION per SERVING

Calories 441; Protein 17g; Carbohydrates 7g; Total Fat 39g; Saturated Fat 21g; Cholesterol 445mg; Calcium 150mg (15%DV); Sodium 682 mg