Asparagus & Mushroom Omelet

2 eggs, scrambled
3 large mushrooms, sliced
About 1/4 small onion, chopped
4 spears asparagus, chopped
1 ounce cheddar cheese, shredded
2 Tablespoons of butter

I only use whole, minimally processed ingredients so, if you're cutting calories this could be made much lighter with substitutions for the eggs, cheese, and butter.

Saute onions, asparagus, and mushrooms in about half of the butter in a frying pan. Season with salt and pepper after mushrooms have released their juices. Once cooked to your preference, remove vegetables and add remaining butter. Scramble egg in bowl with pepper and your favorite herbs (tarragon is good). Pour in scrambled egg. Cook until nearly set, bringing edges in to center and swirling raw egg to outsides of pan. Add cheese and vegetables. Fold over and remove to plate.

Serving Size: Makes 1 omelet

Number of Servings: 1

Recipe submitted by SparkPeople user CARRIBBOP.