Broccoli Omelet

3 cups broccoli florets
1 large red bell pepper (cut into strips)
16 button mushrooms (sliced)
cooking spray
4 eggs
8 egg whites (from 8 eggs)
1/4 cup milk (fat-free)
1/2 cup ricotta cheese
2 tablespoons grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon pepper

Cut vegetables as directed.
Whisk eggs and milk in a medium mixing bowl.
Spray 10-inch non-stick skillet with cooking spray; heat.
Add broccoli, peppers, and mushrooms; sauté about 3-5 minutes, then remove from pan.
Use cooking spray as needed.
Add 1/4 of the egg-milk mixture to hot skillet, and let spread to cover bottom of pan.
When egg begins to thicken on top, sprinkle with 1/4 of the Parmesan cheese.
Dab 1/2 of the omelet with ricotta cheese and spread a portion of the vegetable mixture.
Fold the other 1/2 of omelet over the vegetables and let cook about 1 more minute.
Slide onto plate. Season lightly with salt and pepper.
Repeat steps 1-6 to cook all omelets.
Garnish omelets with remaining vegetable sauté mix.

Produce for Better Health Foundation