4ouncesmushrooms, coarsely chopped,
1/4cupchopped red bell pepper,
1/4cupchopped green bell pepper,
1/4cupfinely chopped red onion,
2tablespoonsfresh thyme leaves or chopped parsley,
1/4cupmilk or cream,
4ouncesfeta cheese crumbles, Mediterranean style,
1/2teaspoonground black pepper,
1Heat oven to 350 degrees.
2Line a 10 x 15-inch jelly roll pan or baking sheet with parchment paper; crease paper around bottom of pan so paper stands up at sides of pan.
3Chop mushrooms coarsely.
4Chop bell peppers into 1/4-inch dice.
5Chop onion finely.
6Remove thyme leaves from stems; chop thyme leaves (or parsley).
7Beat eggs with milk in a large bowl.
8Stir in vegetables, thyme or parsley, cheese, salt and pepper.
9Pour mixture onto parchment-lined pan.
10Carefully place pan in oven.
11Bake 20 to 30 minutes until eggs have set.
12If you wish to serve eggs with hollandaise sauce, prepare sauce now, according to packet directions.
13(Sauce may be served separately or spoon sauce onto individual plates, then place finished egg pinwheels on top.
14Remove omelet from oven.
15Slide parchment paper with omelet onto a clean cutting surface or serving platter.
16Roll up omelet, beginning at long edge of parchment paper .
17Peel away paper as you roll.
18Let omelet stand about 2 minutes.
19Slice roll into 1-inch thick slices.
20Lay slices on sides, pinwheel-style, and serve
No Nutritional Information Available