- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 235.9
- Total Fat: 14.7 g
- Cholesterol: 441.4 mg
- Sodium: 260.4 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.2 g
- Protein: 21.0 g
Asparagus and Mushroom OmeletSubmitted by: M3I3RS1
* Egg, fresh, 2 large
* Water, tap, 1 fl oz
* Asparagus, fresh, 3 spear, medium (5-1/4" to 7" long)
* Mushrooms, fresh, .25 cup, pieces or slices
* Mozzarella Cheese, part skim milk, 1 oz
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 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 cooked portion to flow underneath.
When the top is set, fill one half of the omelet with asparagus, mushrooms and cheese.
With the pancake turner, fold the omelet in half over the filling. Slide onto a serving plate. Serve immediately.
Number of Servings: 1
Recipe submitted by SparkPeople user M3I3RS1.