2 eggs
2 tbsp. water
1/4 tsp. salt
Dash of pepper
1 tsp. butter
1 tbsp. diced green pepper
1 tbsp. diced onion
1/2 c. chopped mushrooms
1 oz. sharp Cheddar cheese, shredded

Using a wire whisk, in small bowl, beat together eggs, water, salt and pepper. In 9-inch skillet, heat butter until bubbly and hot; add egg mixture to skillet and immediately sprinkle bell pepper and onion onto half of omelet.

When egg mix is partially set, sprinkle mushrooms over onion mix and cook until bottom of omelet is lightly browned and firm; using spatula, fold omelet in half. Sprinkle with cheese, remove from heat, cover, and let stand until cheese is partially melted, about 1 minute. Makes 1 serving.

3 protein, 1 1/4 vegetable, and 1 fat.