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Mushroom Omelet with Rosemary

2 cups sliced fresh mushrooms
1 1/2 cups fat-free egg substitute
2 tablespoons water
1 teaspoon dried rosemary
1/2 teaspoon black pepper
2 teaspoons margarine
1 1/2 tablespoons grated Parmesan cheese
Snipped fresh parsley



Filling

Coat a medium nonstick skillet with butter-flavored nonstick spray, and heat over medium-high heat. Then saute mushrooms until they have wilted, 3 to 4 minutes. Remove from heat.

Omelet

Whisk egg substitute, water, rosemary, and pepper.

Melt margarine in a large nonstick skillet over medium heat. Swirl skillet to coat bottom with margarine. Add egg mixture to skillet and cook, lifting edges of eggs to allow uncooked portion to flow underneath.

When eggs are almost set, sprinkle with mushrooms and Parmesan. Cook until eggs are completely set. Fold omelet in half and garnish with parsley. Serves 2.