Easy Asparagus & Mushroom Omelet - SB1
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 eggs2 tbsp. water3 spears fresh asparagus1/4 cup sliced white mushrooms1/4 cup shredded reduced fat mozarella cheese
Boil 1" of water in a large skillet. Add the asparagus and cook, uncovered, until tender crisp.
Meanswhile, in a medium bowl, whisk together the eggs and water until the whites and teh yoks are completely blended.
Coat a 10" nonstick skillet with cooking spray. Heat the skillet over med-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 slow 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.
Serves 1
Number of Servings: 1
Recipe submitted by SparkPeople user YARNSPINNER.
Meanswhile, in a medium bowl, whisk together the eggs and water until the whites and teh yoks are completely blended.
Coat a 10" nonstick skillet with cooking spray. Heat the skillet over med-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 slow 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.
Serves 1
Number of Servings: 1
Recipe submitted by SparkPeople user YARNSPINNER.
Nutritional Info 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
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