Easy Asparagus And Mushroom Omelet

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 2 eggs
• 2 tablespoons water
• 3 stalks fresh asparagus
• 1/4 cup mushroom, sliced
• 1/4 cup lowfat mozzarella cheese, shredded

Recipe

• 1 boil 1" of water in large skillet. add asparagus and cook, uncovered, just until tender-crisp.
• 2 meanwhile, in a bowl, whisk together eggs, and water until completely blended.
• 3 coat a 10" nonstick skillet with cooking spray. heat the skillet over med-high feat until just hot enough to sizzle when a drop of water is added. pour in the egg mixture. it should set immediately.
• 4 with an inverted pancake turner (i assume that means spatula), lift the edges as the mixture begins to set to allow uncooked portion to flow underneath.
• 5 when the top is set, fill one half of the omelet with asparagus, mushrooms and cheese.
• 6 with the pancake turner, fold the omelet in half over the filling.
• 7 slide onto a serving plate, serve immediately.,.