Asparagus and Canadian Bacon Cheese Omelet

1. 1

   Bring asparagus and 1/4 cup water to a boil in a small nonstick skillet over medium-high heat.

2. 2

   Cover and cook until the asparagus is slightly softened, about 2 minutes.

3. 3

   Uncover and continue cooking until the water has evaporated, 1 to 2 minutes.

4. 4

   Add Canadian bacon and oil to the pan and stir to coat.

5. 5

   Pour in egg substitute, reduce heat to medium-low and continue cooking, stirring constantly with a heatproof rubber spatula, until the egg is starting to set, about 20 seconds.

6. 6

   Continue cooking, lifting the edges so the uncooked egg will flow underneath, until mostly set, about 30 seconds more.

7. 7

   Sprinkle cheese, salt and pepper over the omelet.

8. 8

   Lift up an edge of the omelet and drizzle the remaining 1 tablespoon water under it.

9. 9

   Cover, reduce heat to low and cook until the egg is completely set and the cheese is melted, about 2 minutes.

10. 10

    Fold over using the spatula and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.