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, cut in two and serve immediately. Serves 2.
Nutrition per serving: 238 calories, 21 g. protein, 5 g. carbohydrate, 15 g. fat, 6 g. saturated fats, 260 mg. sodium, 440 mg. cholesterol, 1 g. fiber.
I chopped the asparagus and mushrooms pretty small for a better balance with the eggs (especially since you don't cook the mushrooms first).
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 2 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 %|
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Calories per serving: 283
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