Directions

1. 1

   Bring a pot of water to a boil and add the broccoli florets. Blanch for 2-3 minutes until tender-crisp, then drain and set aside.

2. 2

   Heat a large nonstick skillet over medium-high heat and coat with cooking spray. Add the red bell pepper strips and sliced mushrooms. Sauté for 5-7 minutes until the vegetables are tender and the mushroom liquid has evaporated. Transfer the cooked vegetables to a plate.

3. 3

   In a bowl, whisk together the 4 whole eggs, 8 egg whites, fat-free milk, ricotta cheese, salt, and black pepper until well combined and smooth.

4. 4

   For each omelet, lightly coat a 10-inch nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 of the egg mixture into the skillet. As the eggs begin to set, gently push the cooked portions toward the center while tilting the pan so uncooked egg flows to the edges.

5. 5

   When the top is just slightly moist but the center is set (after about 3-4 minutes), distribute 1/4 of the blanched broccoli and 1/4 of the sautéed pepper and mushroom mixture over one half of the omelet.

6. 6

   Fold the omelet in half over the fillings and slide onto a serving plate. Sprinkle with 1/2 tablespoon of Parmesan cheese. Repeat with remaining ingredients for the remaining 3 omelets.