Asparagus, Mushroom, and Bacon Omelet With Cheese

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Steam the asparagus just until tender-crisp (3-5 minutes); drain.
  • Sauté mushrooms & garlic in reserved bacon grease until cooked and moisture has evaporated (about 2 minutes).
  • In a medium bowl, beat together the eggs, cottage cheese, salt, and pepper until completely blended.
  • Coat an 8-inch nonstick skillet with cooking spray.
  • Heat the skillet over medium-high heat until just hot enough to sizzle when a drop of water is added; pour in the egg mixture.
  • 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, bacon, and cheese.
  • With the pancake turner, fold the omelet in half over the filling.
  • Slide onto a plate, and serve.
Advertisement