Easy Asparagus and Mushroom Omelet
Source of Recipe
South Beach Diet
List of Ingredients
- 2 eggs
- 2 Tbsp water
- 3 stalks fresh asparagus
- 1/4 cup sliced white mushrooms
- 1/4 cup shredded reduced-fat mozzarella cheese
Instructions
- Boil 1 in. of water in a large skillet. Add the asparagus and cook,uncovered,just until tender-crisp.
- Meanwhile,in a med. bowl,whisk together the eggs and water until the whites and the yolks are completely blended.
- Coat a 10 in. 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 flow 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.
- 1 serving
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