Categories: Eggs 
      Yield: 2 servings 
  
    1/4 lb Mushrooms, cleaned and 
           Sliced 
    1/2    Green or red pepper, 
           Chopped 
      2 tb Olive or vegetable oil 
      4    Eggs 
      4    Egg whites 
    1/4 c  Milk or water 
           Salt and pepper 
  
  Heat olive oil in a large skillet.Add mushrooms and green peppers. Cook 5 
  minutes or so,stirring occasionally,until green pepper is 
  softened.Meanwhile,beat eggs,egg whites,milk,salt and pepper in a medium 
  bowl.When vegetables are soft,transfer them to a plate. Pour the gee 
  mixture into the skillet and cook over medium flame. Lift edges of the 
  skillet to allow raw egg mixture to flow underneath and cook.When the egg 
  is about half set,sprinkle with mushrooms and green pepper.Fold the egg 
  over to enclose the filling and cook to desired doneness. Slide onto a 
  serving platter,then divide into portions and serve. Serves 2 to 
  4,depending on appetites. 
   
  Note: Don't be shy about substituting ingredients in the omelet.Season with 
  a little Parmesan cheese or cooked sausage,if desired or change the 
  vegetable combinations.