Asparagus-Mushroom Omelet

Ingredients

• 0.5 cup asparagus chopped 6 spears
• 0.1 teaspoon pepper black freshly ground
• 1 large egg white 
• 4 large eggs 
• 2 teaspoons parsley fresh chopped
• 2 tablespoons green onions chopped
• 1 cup mushrooms sliced
• 1 teaspoon olive oil divided
• 0.3 teaspoon salt 
• 2 ounces swiss cheese shredded reduced-fat

Equipment

• bowl
• frying pan
• whisk
• spatula

Directions

1. Heat 1/2 teaspoon oil in a medium nonstick skillet coated with cooking spray over medium-high heat.
2. Add mushrooms, asparagus, and green onions; saut 5 minutes or until crisp-tender.
3. Remove from pan, set aside, and keep warm.
4. Combine eggs, egg white, and next 3 ingredients in a bowl, stirring well with a whisk.
5. Heat remaining 1/2 teaspoon oil in pan.
6. 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).
7. Spoon vegetable mixture evenly over half of omelet, and sprinkle cheese over vegetable mixture. Loosen omelet with spatula, and fold in half.
8. Cut omelet in half crosswise, and serve immediately.