Asparagus-Mushroom Omelet

Ingredients

• 1 teaspoon olive oil, divided
• Cooking spray
• 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

Preparation

1. 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.
2. 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).
3. 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.