Healthy Asparagus Omelette

1. 1

   Dice leftover roasted asparagus, mushrooms and sun-dried tomatoes.

2. 2

   Put chopped vegetables in a pan sprayed with light cooking spray, heat through.

3. 3

   Separate egg whites from yolks and toss the yolks. Whip the egg whites with a hand whisk or fork until frothy. Pour whites onto hot pan. Once it is cooked so it is white, sprinkle on 1/4 cup fat free cheese and vegetables. Add salt and pepper to your taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.