Ingredients
1/2 package (about 5 ounces) sliced white mushrooms
Grated zest of 1/2 lemon, lime or orange
3/4 cup egg whites from a carton or 4 egg whites
2 teaspoons chopped fresh thyme or 1/2 teaspoon ground dried thyme
1/2 coarse salt
Freshly ground pepper
Very thin citrus slices, optional
Fresh thyme sprigs, optional
Soulful Yogurt, see note
Instructions
Heat oven to 425 degrees. Lightly spray a foil-covered baking sheet with olive oil from a mister. Line sheet with mushrooms; top with citrus zest. Bake until softened and beginning to brown, about 10 minutes. Remove from oven; set aside. Spray a medium cast iron skillet with olive oil. Heat over medium high heat; add egg whites. Lower heat to medium low. Cook, tilting pan and lifting the edges until eggs begin to set. Add reserved mushrooms, thyme, salt and pepper. Lift side of omelet with a spatula to fold and cover mushrooms. Transfer skillet to oven to finish cooking, about 2 minutes. Garnish with lemon or orange wedges, if desired. Serve with Yogurt Sauce.
Note: to make Soulful Yogurt Sauce, stir together 1/2 cup of no-fat plain Greek yogurt, 2 teaspoons (or to taste) prepared horseradish sauce and 1 teaspoon drained pickled okra. (Pickled okra is available in the condiment section of most supermarkets.)
