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.
Oxmoor House Healthy Eating Collection