Title: Spinach and mushroom omelette
 Categories: Eggs, Breakfast, Low-fat, Mushrooms
      Yield: 1 Servings
 
    3/4 c  Fat free egg subsitute
    1/8 ts Pepper
      3 tb Nonfat cheddar cheese
    1/4 c  Packed chopped fresh spinach
      2 tb Sliced fresh mushrooms
      1    Slice turkey bacon
           Ground paprika
 
  Coat an 8 inch nonstick skillet with nonstick cooking spray, and
  preheat over medium low heat.  Place the egg substiute in the
  skillet, and sprinkle with the pepper.  Let the eggs cook without
  stirring for about 2 minutes or until set around the edges.  Use a
  spatula to lift the edges of the omelette, and allow the uncooked egg
  to flow below the cooked portion.
   Cook for another minute or two, until eggs are almost set.  Arrange
  first the cheese, then the spinach, the mushrooms, and if desired
  cooked and crumbled turkey bacon over half of the omelette.  Fold the
  other half over the filling, and cook for another minute or two, or
  until the cheese is melted and eggs are completely set.  Slide the
  omelette onto a plate, sprinkle with paprika and serve immediately.
  
  Per serving: 125 calories, 4 mg cholesterol, 0.1 g fat, 0.5 g fiber,
       25 g  protein, 431 mg sodium