Asparagus-Mushroom Omelet

Name: Asparagus-Mushroom Omelet
Prep time: 24 min
Cook time: 24 min
Total time: 24 min
Yield: 2
Cuisine: Global
Ingredients: 118 milliliters chopped asparagus (about 6 spears); 0 teaspoons freshly ground black pepper; 1 large egg white; 4 larges eggs; 2 teaspoons chopped fresh parsley; 2 Tbsps chopped green onions; 237 milliliters sliced mushrooms; 1 teaspoon olive oil, divided; 0 teaspoons salt; 57 grams 1/2 cup reduced-fat shredded Swiss cheese

You can never have too many main course recipes, so give Asparagus-Mushroom Omelet a try. One portion of this dish contains around 23g of protein, 18g of fat, and a total of 279 calories. This recipe serves 2. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 24 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet. Head to the store and pick up asparagus, parsley, mushrooms, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat 1/2 teaspoon oil in a medium nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

Cooking Oil

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Frying Pan

Add mushrooms, asparagus, and green onions; saut 5 minutes or until crisp-tender.

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Green Onions

Asparagus

Mushrooms

Remove from pan, set aside, and keep warm.

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Frying Pan

Combine eggs, egg white, and next 3 ingredients in a bowl, stirring well with a whisk.

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Egg Whites

Egg

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Whisk

Bowl

Heat remaining 1/2 teaspoon oil in pan.

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Cooking Oil

Equipment you will use

Frying Pan

Add egg mixture to pan; cook until edges begin to set (about 2 minutes). Gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Continue cooking until center is just set (about 4 minutes).

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Egg

Equipment you will use

Spatula