Easy Aspargus and Mushroom Omelet

Asparagus and Mushroom Omelet

Preparation Time: Approx. 25 Minutes


Serving(s):

  • Materials:

  • Large Skillet
  • 10" nonstick skillet
  • Spatula
  • Pam cooking spray
  • Medium Bowl
  • whisk

  • Ingredients:

  • 2 Eggs
  • 2 tbsp(s) Water
  • 3 stalk(s) fresh asparagus
  • 1/4 cup(s) Sliced white mushrooms
  • 1/4 cup(s) Shredded reduced-fat mozzarella cheese

Cook Time: Approx. 25 minutes

  1. Boil 1" of water in skillet
  2. Add asparagus
  3. Cook asparagus uncovered, just until tender-crisp
  4. In medium bowl, whisk eggs and water together until the whites and the yokes are completely blended
  5. Coat a 10" nonstick skillet with Pam.
  6. Heat skillet over medium-high heat until just hot enough to sizzle when a drop of water is added
  7. Pour in the egg mixture (should start to set immediately)
  8. With a spatula, lift the edges as the mixture begins to set to allow uncooked portion to flow underneath
  9. When the top is set, fill 1/2 of the omelet with asparagus, mushrooms, and cheese
  10. Fold the omelet in half over the filling and serve immediately