Boil 1" of water in a large skillet. Add the asparagus and cook, uncovered, just until tender-crisp.
Meanwhile, in a medium bowl, whisk together the eggs and water until the whites and the yolks are completely blended.
Coat a 10" 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 the 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 a serving plate. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (225g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 161 (57%)|
|Amt Per Serving||% DV|
|Total Fat 17.9g||24 %|
|Saturated Fat 8.5g||42 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 408.5mg||126 %|
|Sodium 476.5mg||16 %|
|Potassium 318.3mg||8 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 3.5g|
|Protein 26.4g||38 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 283
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!