This hearty veggie-cheese omelet is perfect for brunch or whenever you're craving "breakfast for dinner."
1 teaspoon olive oil, divided
1 cup sliced mushrooms
1/2 cup chopped asparagus (about 6 spears)
2 tablespoons chopped green onions
4 large eggs
1 large egg white
2 teaspoons chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup (2 ounces) reduced-fat shredded Swiss cheese
How to Make It
Heat 1/2 teaspoon oil in a medium nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, asparagus, and green onions; sauté 5 minutes or until crisp-tender. Remove from pan, set aside, and keep warm.
Combine eggs, egg white, and next 3 ingredients in a bowl, stirring well with a whisk. Heat remaining 1/2 teaspoon oil in pan. Add egg mixture to pan; cook until edges begin to set (about 2 minutes). Gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Continue cooking until center is just set (about 4 minutes).
Spoon vegetable mixture evenly over half of omelet, and sprinkle cheese over vegetable mixture. Loosen omelet with spatula, and fold in half. Cut omelet in half crosswise, and serve immediately.