Coat nonstick skillet with olive-oil cooking spray. Add onions, garlic, red pepper and mushrooms; saute 10 to 15 minutes or until vegetables are softened. Add black pepper; remove from heat. Stir in dressing and parsley. Transfer to plate and cover with aluminum foil to keep warm.
Cook Egg Beaters in nonstick skillet until done. Pour mushroom mixture in center; fold omelet over. Cut into 4 servings. Makes 4 servings.