Vegetarian

Asparagus and Mushroom Omelet is for Breakfast.

Asparagus and Mushroom Omelet takes several minutes to prepare.

Asparagus and Mushroom Omelet takes several minutes to cook.

Asparagus and Mushroom Omelet makes 1 servings.

The ingredients for Asparagus and Mushroom Omelet are:

* Egg, fresh, 2 large
* Water, tap, 1 fl oz
* Asparagus, fresh, 3 spear, medium (5-1/4" to 7" long)
* Mushrooms, fresh, .25 cup, pieces or slices
* Mozzarella Cheese, part skim milk, 1 oz

Here is how you make Asparagus and Mushroom Omelet:

Boil 1" of water in a large skillet. Add the asparagus and cook, uncovered, just until tender-crisp.Meanwhile, in a medium bowl, whisk together the eggs and water until the whites and the yolks are completely blended.Coat a 10" nonstick skillet with cooking spray. Heat the skillet over medium heat 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 lift the edges as the mixture begins to set to allow the cooked 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.Number of Servings: 1Recipe submitted by SparkPeople user M3I3RS1.

The nutritional information for Asparagus and Mushroom Omelet is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 235.9

• Total Fat: 14.7 g
• Cholesterol: 441.4 mg
• Sodium: 260.4 mg
• Total Carbs: 4.8 g
• Dietary Fiber: 1.2 g
• Protein: 21.0 g

The dietary needs meet for Asparagus and Mushroom Omelet is Low Carb