Low Calorie Veggie Omelet
Fresh asparagus and mushrooms folded into this veggie omelet are perfectly paired. This low-calorie veggie omelet is stuffed with fresh vegetables.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- ¼cup asparagus (fresh and chopped)
- ¼cup mushrooms (sliced)
- 1large egg
- 3large egg whites
- 1tablespoon skim milk
- ⅛teaspoon salt
- Dash black pepper
- ¼cup (1/2 ounce) part-skim mozzarella cheese
Instructions
Step 1
Gather the ingredients.Step 2
Heat a small, nonstick skillet over medium-high heat. Coat with cooking spray, and cook the asparagus and mushrooms for 4 minutes, or until tender. Remove the tender vegetables from the pan, and set aside.Step 3
In a small bowl, whisk together the egg, egg whites, milk, salt, and pepper. Then, pour the egg mixture into the pan, coating the entire bottom of the pan.Step 4
Allow the mixture to cook for about 2 minutes until the bottom of the egg mixture becomes slightly firm.Step 5
Evenly sprinkle the cheese, mushrooms, and asparagus on one-half of the omelet. Then, using a spatula, carefully fold one end of the omelet over the other, enclosing the veggies inside. The egg mixture will have to have formed a skin on the bottom, and you will want to make sure that as you fold the omelet over you are careful not to break the skin of the omelet.Step 6
Continue cooking the omelet for 2 more minutes, until the egg is fully cooked through and the omelet is nice and fluffy.Step 7
Carefully slide the omelet off of the pan and on to a plate, again being very careful not to break your nicely formed omelet. Then serve the omelet immediately.Step 8
Enjoy.