Heat oil in small nonstick skillet on medium-high heat. Add mushrooms; cook and stir 2 min.
Add eggs and pepper; cook 2 to 3 min. or until eggs are almost set, lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set but top is still slightly moist, top omelet with small spoonfuls of reduced-fat cream cheese.
Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Slide or flip omelet onto serving plate.
Serve with a side of fresh berries.
Substitute 1/2 cup egg whites or cholesterol-free egg product for the beaten fresh whole eggs.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 1 serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.