Instructions

1. Cook spinach according to package directions.
2. Sauté mushrooms, garlic, tomatoes, and ¼ tsp each salt and pepper in 2 Tbsp hot oil in a 10-inch nonstick skillet 6 minutes or until tender; remove from skillet, and keep warm.
3. Whisk together eggs, egg whites, and ¼ tsp each salt and pepper in a large bowl.
4. Heat 1 Tbsp oil in skillet over medium heat. Add half of eggs, tilting pan to spread evenly; cook 1 minute or until edges begin to set. Lift edges of omelet with a rubber spatula, tilting pan to allow uncooked egg mixture to flow underneath. Cook 1 minute or until center is just set.
5. Spoon half of mushroom mixture, spinach, cheese, and basil onto one side of omelet. Loosen omelet with spatula, and fold in half over filling. Carefully slide omelet onto a plate.
6. Repeat procedure with remaining oil, eggs, mushroom mixture, spinach, cheese and basil. Cut each omelet into 3 wedges.