For each omelet:
2 Large Chino Valley fresh eggs
2 tablespoons water
1 tablespoon margarine
1 oz. roasted red pepper, chopped
2 ozs. spinach leaves, steamed
1 oz. mushrooms, sliced, sautéed
1 teaspoon Parmesan cheese, grated
1 tablespoon fresh basil, chopped

Prepare omelet: Mix together eggs and water. Place margarine in non-stick skillet and heat until very hot. Add eggs and let sit until large bubbles appear in the middle and then use spatula to push cooked egg from the sides to the middle of pan. Tilt pan to let uncooked egg run into empty spaces. Continue pushing and tilting until egg is cooked. Filling: Fill with chopped, roasted red pepper, spinach, mushrooms and Parmesan cheese. Fold. Serve garnished with chopped fresh basil.

Makes 1 serving

Nutrition per serving: Calories 336, Protein 20g, Carbohydrates 7g, Fiber 2.3g, Fat 26g, Cholesterol 435mg, Sodium 606mg, Iron 3.6mg