• 12 shiitake mushrooms , stems removed
• 2 eggs
• 4 egg whites
• 1 tablespoon mixed minced fresh herbs (such as parsley, thyme and chives)
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 tablespoon canola or vegetable oil
• 3 tablespoons crumbled goat cheese

Preheat broiler. Wipe mushroom caps with a damp paper towel and arrange, gill side down, on a small baking sheet, and coat lightly with nonstick vegetable oil spray. Broil 4 inches from heat 3 minutes. Turn over and broil 2 to 3 minutes longer or until lightly browned. Transfer to a cutting board; let cool. Cut into slices.

In a medium bowl, combine eggs, egg whites, 1/2 tablespoon herb mixture, salt and pepper. Whisk vigorously until well blended and frothy.

Heat oil in a 10-inch nonstick skillet over medium-high heat. Immediately pour in eggs and scatter mushrooms over top. Rapidly stir with a folding motion about 1 minute, concentrating on moving eggs from outside of pan to center until omelet begins to set.

Reduce heat to low and continue stirring and folding another 2 minutes or so until omelet sets. Remove from heat and sprinkle goat cheese over omelet.

Roll omelet onto a warmed platter, garnish with remaining 1/2 tablespoon herbs, and serve immediately.

For more from Michel Nischan, visit his website: www.michelnischan.com