- 12 shiitake mushrooms, stemmed
- Salt for sprinkling, plus more to taste
- 2 large eggs
- 4 large egg whites
- 1 tablespoon mixed minced fresh herbs (such as parsley, thyme, and chives)
- Freshly ground pepper to taste
- 1 tablespoon canola oil
- 3 tablespoons crumbled goat cheese
- Preheat the broiler. Wipe the mushroom caps with a damp paper towel. Set the mushrooms on a small baking sheet, coat lightly with nonstick vegetable-oil spray, and sprinkle with salt. Broil, gill side down, and about 4 inches from the heat source, for 2 minutes. Turn over and broil for about 2 minutes longer, or until lightly browned. Transfer to a cutting board and let cool to the touch. Cut into slices.
- In a medium bowl, combine the eggs, egg whites, and half the herbs. Whisk vigorously until well blended and frothy. Season with salt and pepper to taste.
- Heat a 10-inch nonstick skillet over high heat and add the oil. Immediately pour in the eggs and scatter the mushrooms over them. Rapidly stir with a folding motion for about 2 minutes, concentrating on moving the eggs from the outside of the pan to the center until the omelet begins to set.
- Reduce the heat to low and continue stirring and folding for another 2 minutes or so until the omelet sets. Remove from the heat and sprinkle the goat cheese evenly over the omelet.
- Roll the omelet onto a warmed platter, garnish with the remaining herbs, and serve immediately.