3/4 c. sliced mushrooms
1/4 c. minced celery with leaves
1/2 tsp. salt
2 eggs
Dash of freshly ground pepper
Pam spray

Spray Pam in non-stick skillet over medium heat, add mushrooms, celery and salt; cover and cook until mushrooms are tender. Set aside.

In a small bowl beat together eggs and pepper. Spray Pam in non-stick skillet and heat. Pour eggs into skillet and cooked edges of omelet and tilt pan so that uncooked portion flows underneath. When bottom of omelet is lightly browned and top surface is still moist, spread mushroom mixture over 1/2 of omelet. Fold other 1/2 of omelet over mushroom mixture. Invert omelet onto plate. Serve with one cup tossed salad. Serving = 4 ounces protein, 1 cup vegetable, 1 cup salad.