Portobello Mushroom and Egg White Omlette

I'm normally one to eat some sort of breakfast meat in the morning, but by substituting a hearty portobello mushroom you don't even miss it. It would also work for a regular omlette, but I had some egg whites I was trying to use up. I'm sure Jeff would add carmelized onions!

Ingredients:

1 Portobello mushroom cap

1 teaspoon Olive Oil

cooking spray

3 large egg whites or 1/4 cup of liquid egg whites

1/4 cup Swiss cheese or a slice and a half

Salt and pepper to taste

1 Tablespoon chopped parsley

Process:

Preheat oven to 350. Wash portobello cap and remove stem. drizzle with olive oil and sprinkle salt and pepper. Roast 10-15 minutes, stem side down. Remove from oven and let cool while you make the omlette. Turn oven to broil. Heat a 8 inch non-stick omlette pan over medium heat and coat with cooking spray. Pour in egg whites, sprinkle with salt and pepper, and cook until no longer runny. Slice mushroom cap into 1/4 inch slices and fan over half of omlette and top with Swiss cheese. Slide skillet under broiler and heat until cheese starts to bubble. Pull from oven, fold egg in half and top with chopped fresh parsley. Serve with sourdough toast.