Artichoke Omelets

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Oxmoor House


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2 teaspoons butter

1/2 cup chopped onion (1 small)

2 garlic cloves, minced

1 cup chopped fresh mushrooms

1 (14-ounce) can artichoke hearts, rinsed, drained, and chopped

6 large egg whites

3 large eggs

1 tablespoon 2% reduced-fat milk

1 tablespoon Dijon mustard

1 teaspoon herbes de Provence

Cooking spray

3/4 cup grated Parmesan cheese, divided

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