Step 1

Over medium heat, in a skillet, warm olive oil and sautè the garlic.

Step 2

Add the mushrooms and sautè for 10 minutes. Add the parsley then turn off the heat. Set aside.

Step 3

Whisk the egg yolks, until thick. Next, beat the whites until white and frothy. (We used a blender for the egg whites). Fold the whites into the yolks, add cheese, and salt and pepper.

Step 4

Spray large skillet with nonstick spray. Pour in the egg mixture then cover. Cook until the top and bottom are set. With the help of a spatula, loosen it carefully. Add the mushrooms to the omelette then carefully fold over. Serve hot.