Omelets aren't just for breakfast anymore. Try this vegetarian version that combines mushrooms, broccoli, and feta cheese for brunch, lunch, or a light supper.
Whisk together eggs, egg whites, half-and-half, 1/4 teaspoon each of the salt and pepper, and nutmeg; set aside.
Heat oil in a 10-inch skillet over medium-high heat. Add mushrooms to pan; sprinkle with remaining 1/4 teaspoon each salt and pepper. Cook 2 minutes. Stir in broccoli; cook 2 minutes. Scrape mushroom mixture into a bowl; set aside.
Place skillet back over medium heat; coat generously with nonstick cooking spray. When pan is hot, pour in 2/3 cup of the egg mixture. Sprinkle 1/4 cup of the mushroom mixture and a quarter of the feta down left side of the egg mixture. Cook for 2 minutes. Using a rubber spatula, fold right side of egg over mushroom and cheese. Cook 1 minute. Carefully slide onto plate; keep warm. Repeat procedure for remaining 3 omelets.
Mix salad greens with vinaigrette. Serve alongside omelets.