Mushroom & Bell Pepper Omelet with Fontina

1 tsp olive oil, divided
Cooking spray
1/4 cup chopped green onions
1/2 medium green bell pepper, thinly sliced
2 cups sliced Shiitake mushrooms 
1/2 cup chopped seeded plum tomatoes
1/2 tsp salt, divided
1/8 tsp black pepper
1/2 tsp butter
2 tsp chopped parsley 
8 large eggs
2 large egg whites
1/2 cup shredded Fontina cheese 
1/4 cup fat free sour cream

Heat 1/2 tsp oil in a large nonstick skillet with cooking spray over medium-high heat. Add green onions; saute 1 minute. Add bell pepper; saute 1 minute. Add mushrooms; cook 3 minutes stirring frequently. Stir in tomato, 14 tsp salt, and black pepper; cook 30 seconds. Remove mixture from pan; cover and keep warm. 
Place 1/4 tsp salt, parsley, eggs, and egg whites in a bowl; stir well with a whisk to combine. Place 1/2 tsp oil and butter in skillet over med-high heat until butter melts. Add egg mixture to pan; cook until edges begin to set (about 2 minutes). Slide front edge of a spatula between edge of omelet and pan. Gently lift edge of omelet, tilting pan to allow some uncooked mixture to come in contact with pan. Repeat on opposite edge. Continue cooking until the center is set (about 7 minutes). 
Spoon veggie mixture evenly over 1/2 of omelet; top veggie mixture with cheese. Loosen omelet with a spatula; fold in half. Carefully slide onto a serving platter. Cut omelet into 4 wedges; top with sour cream. Garnish with additional parsley, if desired. Serve immediately. 

Yields 4 servings

272 calories per serving