Asparagus-Mushroom Omelet |
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Prep Time: 11 Minutes Cook Time: 13 Minutes |
Ready In: 24 Minutes Servings: 2 |
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This hearty veggie-cheese omelet is perfect for brunch or whenever you're craving breakfast for dinner. Ingredients:
1 teaspoon olive oil, divided |
cooking spray |
1 cup sliced mushrooms |
1/2 cup chopped asparagus (about 6 spears) |
2 tablespoons chopped green onions |
4 large eggs |
1 large egg white |
2 teaspoons chopped fresh parsley |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1/2 cup (2 ounces) reduced-fat shredded swiss cheese |
Directions:
1. Heat 1/2 teaspoon oil in a medium nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, asparagus, and green onions; sauté 5 minutes or until crisp-tender. Remove from pan, set aside, and keep warm.
2. Combine eggs, egg white, and next 3 ingredients in a bowl, stirring well with a whisk. Heat remaining 1/2 teaspoon oil in pan. Add egg mixture to pan; cook until edges begin to set (about 2 minutes). Gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Continue cooking until center is just set (about 4 minutes).
3. Spoon vegetable mixture evenly over half of omelet, and sprinkle cheese over vegetable mixture. Loosen omelet with spatula, and fold in half. Cut omelet in half crosswise, and serve immediately.
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