Easy recipe Easy Recipe Pastel Omelet with Mushrooms, Goat Cheese and Fresh Herbs

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twelve shiitake, mushrooms (Recipes by ingridients mushrooms) stems removed two eggs four egg whites one tablespoon mixed minced fresh herbs (such as, parsley (Recipes by ingridients parsley) thyme and chives) one/about eight teaspoon salt one/about eight teaspoon freshly ground pepper one tablespoon canola or vegetable oil (Recipes by ingridients vegetable oil) about three tablespoons crumbled goat cheese (Recipes by ingridients goat cheese) Directions Preheat broiler. Wipe Mushroom caps with a damp paper towel and arrange, gill side down, on a small baking sheet, and coat lightly with nonstick vegetable oil (Recipes by ingridients vegetable oil) spray. Broil fourinches from heat about three minutes. Easy Recipe Pastel Omelet with Mushrooms, Goat Cheese and Fresh Herbs. Turn over and broil two to about three minutes longer or until lightly browned. Transfer to a cutting board let cool. Cut into slices. In a medium bowl, combine eggs, egg whites, ½ tablespoon herb mixture, salt and pepper. Easy Recipe Pastel Omelet with Mushrooms, Goat Cheese and Fresh Herbs. Whisk vigorously until well blended and frothy. Heat oil in a about ten-inch nonstick skillet over medium-high heat. Immediately pour in eggs and scatter Mushrooms over top. Rapidly stir with a folding motion about one minute, concentrating on moving eggs from outside of pan to center until omelet begins to set. Reduce heat to low and continue stirring and folding another two minutes or so until omelet sets. Remove from heat and sprinkle goat Cheese over omelet. Roll omelet onto a warmed platter, garnish with remaining ½ tablespoon herbs, and serve immediately..