Source: Chef Michel Nischan

A simple egg recipe with crumbled goat cheese, shiitake mushrooms and red and yellow peppers.

Servings

1 pint fresh shiitake mushrooms , 12 mushrooms, stemmed
0.25 cup chopped yellow bell peppers (and/or red pepper)
1 pinch salt (and more to taste)
2 eggs
4 egg whites
1 tbsp chopped parsley , minced (and/or thyme, chives)
1 pinch black pepper , freshly ground (to taste)
1 tbsp canola oil
1.5 oz goat cheese , or 3 tablespoons, crumbled
12 cooking spray

1 Preheat the broiler. Wipe the mushroom caps with a damp paper towel. Set the mushrooms on a small baking sheet, coat lightly with nonstick vegetable-oil spray, and sprinkle with salt.
2 Broil, gill side down, and about 4 inches from the heat source, for 2 minutes. Turn over and broil for about 2 minutes longer or until lightly browned. Transfer to a cutting board and let cool to the touch. Cut into slices.
3 In a medium bowl, combine the eggs, egg whites, and half the herbs. Whisk vigorously until well blended and frothy.
4 Season with salt and pepper to taste.
5 Heat a 10-inch nonstick skillet over high heat and add the oil. Add the peppers and sauté 2 minutes or until the peppers begin to soften. Immediately pour in the eggs and scatter the mushrooms over them. Rapidly stir with a folding motion for about 2 minutes, concentrating on moving the eggs from the outside of the pan to the center until the omelet begins to set.
6 Reduce the heat to low and continue stirring and folding for another 2 minutes or until the omelet sets. Remove from the heat and sprinkle the goat cheese evenly over the omelet.
7 Roll the omelet onto a warmed platter, garnish with the remaining herbs, and serve immediately.