Easy Asparagus and Mushroom Omelet

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Boil 1" of water in large skillet. Add asparagus and cook, uncovered, just until tender-crisp.
  • Meanwhile, in a bowl, whisk together eggs, and water until completely blended.
  • 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.
  • 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.
  • When the top is set, fill one half of the omelet with asparagus, mushrooms and cheese.
  • With the pancake turner, fold the omelet in half over the filling.
  • Slide onto a serving plate, serve immediately.,.
Advertisement