| Servings |
|
Ingredients
- 2 Eggs
- 2 Tablespoons Water
- 3 stalks Asparagus fresh
- 1/4 cup Mushrooms sliced, white
- 1/4 cup Mozzarella Cheese shredded reduced-fat
Ingredients
|
Instructions
- Boil 1" of water in a large skillet. Add the asparagus and cook, uncovered, just until tender-crisp.
- Meanwhile, in a medium bowl, whisk together the eggs and water until the whites and the yolks are completely blended.
- Coat a 10" nonstick skillet with cooking spray. Heat the skillet over medium-high heat until just hot enough to sizzle when a drop of water is added. Pour in the egg mixture. It should set immediately.
- With an inverted pancake turner, lift the edges as the mixture begins to set to allow the uncooked portion to flow underneath.
- When the top is set, fill one half of the omelet with the asparagus, mushrooms, and cheese.
- With the pancake turner, fold the omelet in half over the filling, Slide onto a serving plate. Serve immediately.
Recipe Notes
Per serving:
238 calories
21 g protein
5 g carbohydrates
15 g fat
6 g saturated fats
260 mg sodium
440 mg cholesterol
1 g fiber
Share this Recipe