Asparagus and Mushroom Omelet
- Number of Servings: 1
Ingredients
* 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
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 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.
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.
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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