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Ingredients:​

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• 6 large eggs, room temperature 

• 5 oz bag parmesan cheese blend

• 8 oz package sliced white mushrooms, chopped

• 1 T butter

• dash of salt 

• Nonstick cooking spray

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Preheat oven to 375.

1.  Melt the butter in a medium pan and add the mushrooms. Sautee until tender. Drain and set aside.

2.  Separate the eggs, placing the whites in a large glass or metal bowl. Place yolks in a bowl, beat with the dash of salt and set aside. Beat the whites with a mixer (stand mixers work beat for this) until stiff peaks form. Gently fold in the yolks with a rubber spatula.

3. Spray a 10 inch nonstick skillet with the cooking spray. Pour the egg mixture into the pan. Place the drained mushrooms on top of the eggs, then sprinkle half of the package of cheese over the mushrooms.

4. Bake for 10 minutes or until the omelet springs back to the touch. Loosen the omelet from the sides of the pan and then remove to a clean surface. Let rest for about 30 seconds. Fold the omelet in half, then cut in half.

I served our omelet with bacon and cinnamon toast as seen in the picture. (I apologize for the poor quality of the picture.)

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My tips for stiff egg whites: 
1. Make sure the bowl and beaters are grease free.

2. It's very important that no yolks are in the whites.

3. Room temperature eggs work best.

4. You have to use a glass or metal bowl. Plastic bowls won't work. I learned this the hard way years ago.

5. I suggest a stand mixer because this process can take a while but it isn't a requirement. Just a suggestion.