1 cup eggbeaters
1/2 cup mushrooms, chopped
1/2 cup asparagus, chopped
1/4 cup cherry tomatoes, chopped
2 Tbsp bell peppers
2 Tbsp onion, chopped
1 tsp olive oil
1/3 cup shredded low fat cheese

Heat oven to 350 degrees.
Heat oven proof pan on stove with 1 tsp olive oil. Add chopped onion, bell pepper, and mushrooms, saute for 2 to 3 minutes. Add asparagus and saute for 2 to 3 minutes. Turn off stove.
In a separate bowl, mix 1 cup eggbeaters with 1/3 cup cheese. Pour egg mixture into oven proof pan with cooked vegetables and place in hot oven for 15 minutes. Omelet should be cooked through when tested with toothpick.

Serves 4 -1/2cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANTCOF.

 

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