Easy Asparagus Mushroom Omelette Recipe

By LaLaCooks

Ingredients

• 3 stalks fresh asparagus
• 2 eggs
• 2 tablespoons water
• Lite cooking spray
• 50 g sliced white mushrooms
• 50 g grated reduced-fat mozzarella cheese

Details

Servings 1
Adapted from southbeachdietinformation.com

Preparation

Step 1

Bring 2cm water to a boil in a large frying pan. Add the asparagus and cook, uncovered, just until tender. Meanwhile, in a medium bowl, whisk together the eggs and water. The whites and the yolk should be blended completely together. Coat a 25cm non-stick frying pan with cooking spray. Heat the frying pan over medium-high heat until just hot enough to sizzle when a drop of water is added. Pour in the egg mixture. It should set immediately. With a spatula, lift edges as mixture begins to set to allow uncooked portion to flow underneath. When top is set, fill one half of the omelette with asparagus, mushrooms and cheese. With the spatula, fold the omelette in half over the filling. Slide onto a serving plate. Serve immediately.