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Creamy Mushroom Filling
In nonstick 10-inch skillet, melt 1 tablespoon butter or margarine over medium-high heat. Add 1 medium onion, finely chopped; cook until tender, about 5 minutes. Stir in 8 ounces mushrooms, trimmed and thinly sliced, 1/4teaspoon salt, and 1/8 teaspoon ground black pepper; cook until liquid has evaporated. Stir in ¼ cup heavy cream; boil until thickened, about 3 minutes. Stir in 2 tablespoons chopped fresh parsley. Use one-fourth mushroom mixture for each omelet.
Each filled omelet: About 291 calories, 15g protein, 8g carbohydrate, 23g total fat (l1g saturated), 463mg cholesterol, 637 mg sodium.
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