Asparagus And Mushroom Omelet

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   Boil one inch of water in a large skillet. Add asparagus and cook, uncovered, just until crisp tender. Meanwhile, in a medium bowl, whisk together the eggs and water until the whites and yolks are completely blended. Coat a 10 inch nonstick skillet with cooking spray. Heat the skillet over medium-high heat until just hot enough to sizzle when a drop of water is added. Pour in egg mixture. It should set immediately. With an inverted pancake turner, lift the edges as the mixture begins to set to allow the uncooked portion to flow underneath. When the top is set, fill one half of the omelet with the asparagus, mushrooms and cheese. With the pancake turner, fold the omelet in half over the filling. Slide onto serving plate. Salt and pepper to taste. Serve immediately. This has 5 grams of carbohydrate.

* Per serving · 4 servings · Values may vary.

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