Forest Omelet

Forest Omelet

Ingredients:
1/4 cup chopped, fresh asparagus
1/4 cup sliced mushrooms
1 large egg
3 large egg whites
1 tablespoon fat-free milk
1 small pinch of salt
A dash of black pepper
1/4 cup reduced-fat mozzarella cheese (1/2 ounce)

Directions:
1. Put a small, non-stick skillet onto a medium-high to heat and mist with low-calorie cooking spray until it is evenly coated.
2. Fry the asparagus and mushrooms for four minutes, or until tender. Remove them and set aside on a warm plate.
3. Whisk the egg, egg whites, milk, salt and pepper together in a small bowl.
4. Pour the egg mixture into the pan, coating the entire bottom of the pan and allow to cook for 2 minutes.
5. Sprinkle the cheese, mushrooms, and asparagus on one half of the omelet.
6. Use a spatula to fold one end of the omelet over the other, so that all the vegetables are enveloped inside.
7. Continue cooking for 2 more minutes, until egg is fully cooked through.
8. Slide the omelet onto a plate and eat immediately.