Mediterranean Omelette

3 eggs
2 Tbsp. half and half
Salt, pepper, and Lawry's Lemon Pepper Seasoning; to taste
1 Tbsp. butter 1 garlic clove, minced
2 button mushrooms, chopped
2 Tbsp. green onions, chopped
1/4 cup spinach
2 Tbsp. feta cheese
2 basil leaves, chopped
Cooking spray

Whisk eggs with the half and half, salt, pepper, and Lawry's seasoning; set aside. Heat a small nonstick skillet over medium low heat; add butter. When the butter has melted, saute the vegetables for about 3 minutes; remove from pan and set aside. Wipe out the pan and spray cooking spray lightly over the pan; add the egg mixture and swirl around. Cook eggs undisturbed until set. Add the sauteed vegetables, feta, and chopped basil to half of the pan. Fold one side of the omelette over the other to form a half moon. Remove from heat, and slid the omelette onto your plate.

Serves 1