Asparagus-Cheese Omelet

Prep: Takes 10 minutes
Cook - 10 minutes

Nonstick cooking spray
3 to 5 thin speaers asparagus
3 egg whites or 2 eggs whites and 1 whole egg
1/8 tsp freshly ground black pepper
1/2 teaspoon olive oil
3/4 ounce desired flavor indiviudally wrapped spreadable cheese wedge, cut up
1 tbs. red sweet pepper slivers
1 tsp. snipped fresh parsley

Lightly coat an unheated large skillet with cooking spray. Add asparagus to skillet and pan-roast over medium high heat about 7 minutes until browned and crisp-tender, turning occasionally. Set aside.

In a medium bowl combine egg whites and pepper. Using a fork, beat until combined but not frothy.

In an 8-inch skillet heat oil over medium-high heat.

Add egg whites to skillet. Reduce heat to medium. As egg whites start to set, use a spatula to gently lift edges of set egg, titlting pan to allow liquid egg white to run under set egg. Continue until egg is set but still shiny.

Arrange the asparagus spears on half of the eggs in skillet. Top evenly with cheese. Fold the unfilled half of the eggs over the asparaagus and cheese.

Gently slide the omelet out fo the skillet onto a serving plate.

Sprinkle omelet with red sweet peper slivers and parsley.

Serves 1 (1 omelet)
Carbs per serving - 4

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