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  Granny's Herb Omelet

2 cups egg whites or health egg substitute
1 herb bouquet tarragon
Italian parsley and chives
fresh ground pepper
1 cup raw broccoli -- chopped
1 cup raw mushrooms -- chopped
 
 
Chop all the herbs separately and reserve four sprigs of tarragon or parsley for garnish. Use a non-stick skillet and heat over a high heat. Spray the pan and add 1/2 cup of the beaten egg mixture. Return to the heat and add 1/4 of the chopped herbs and pepper. Stir constantly until the mixture starts to thicken. Stop the stirring and allow the omelette to set. When the bottom is a golden brown fold in half and place on a plate. Top with garnish and serve.

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- P.J. O'Rourke