Directions

1. Whisk the egg and egg whites in a small bowl. Set aside.
2. Heat the olive oil over medium-high in a small skillet. Add the mushrooms, bell pepper and shallot. Cook for 3 minutes, until the mushrooms shrink and darken. Reduce the heat to medium.
3. Stir in the cilantro and black pepper. Pour the eggs into the skillet. Gently scrape the edges of pan with a spatula and tilt the pan to move uncooked egg to the edges. Cook for about 3 minutes, until the eggs are fully cooked. Flip the omelet if desired. Transfer to a plate.
4. Sprinkle the omelet with 1 tablespoon of feta cheese. Place two slices of tomato on one side of the omelet. Fold the omelet over to make a half moon. Sprinkle with the remaining feta cheese and garnish with cilantro.
5. *To further reduce cholesterol and saturated fat, use 4 egg whites instead of 1 whole egg and 2 egg whites.