Spring Veggie Omelet

1 cup, 1-inch pieces fresh asparagus
1/2 cup chopped red bell pepper
1/2 cup chopped onion
3/4 tsp dried thyme
3/4 cup fat free egg substitute
4 1/2 tsp. grated parmesan cheese
9 tbs. shredded reduced-fat mozzarella
2 tsp. finely chopped parsley
2 tsp. finely chopped chives

Coat an 8-inch nonstick skillet with cooking spray and preheat over medium heat. Add the asparagus, peppers, onions and herbs to skillet. Cover and cook, stirring several times, for 2 to 3 minutes, or until the veggies are crisp-tender (add a little water if the skillet becomes to dry). Remove the mixture to a small dish and cover to keep warm.
Respray the skillet, and place over medium-low heat. Add the egg substitute, and cook without stirring for about 2 minutes, or until set around the edges.
Use a spatula to lift the edges of the omelet, and allow the uncooked eggs to flow below the cooked portion. Cook for another minute or two, or until the eggs are almost set.
Arrange the vegetables over half the omelet. Sprinkle veggies with the cheeses. Fold the other half over the filling, and cook for another minute or two, or until the cheese is melted and the eggs are set.
Slide the omelet onto a plate, sprinkle with the parsley and chives and serve hot.

Number of Servings: 3

Recipe submitted by SparkPeople user DNEMCKENZIE.