6 shiitake mushrooms, briefly roasted
4 whole eggs
4 egg whites
1/4 tsp. of salt (optional)
1/4 tsp. of freshly ground black pepper
1 tsp. of grapeseed oil or canola oil
1 tsp. of parsley, chopped
1 tsp. of thyme, chopped
1 tsp. of chives, chopped
2 tbsp. of low-fat goat cheese, crumbled
1. Preheat the broiler. Roast the mushrooms by placing them, rounded side up, in a broiler pan. Broil for 6 minutes, turning until mushrooms are browned and softened. Cut into thin slices and set aside.
2. Combine the eggs and egg whites in a medium mixing bowl and whisk vigorously until well-blended and frothy. Season with salt and pepper.
3. Heat a 10-inch, nonstick skillet over medium-high heat. Once the pan is hot, add the oil and then, right away, add the eggs and mushrooms. Fold in the eggs rapidly, concentrating on moving them from the outside of the pan to the center. Sprinkle in half of the parsley, thyme, and chives, and continue folding until the omelet begins to set. To serve, remove from heat, and sprinkle with goat cheese and the remaining parsley, thyme, and chives.
4. You can finish the omelet by placing the pan under a preheated broiler or in a hot (500F) oven, until the cheese softens.