2 Eggs
2 T. Water
3 stalks fresh Asparagus
1/4 C. sliced Mushrooms
1/4 C. shredded reduced-fat Mozzarella Cheese

Boil 1″ water in a large skillet. Add asparagus and cook until just just tender crisp. Meanwhile, in a medium bowl, whisk together eggs and water until the whites and yolks are completely blended. Coat 10″ skillet with cooking spray. Heat over medium high until hot enough to sizzle a drop of water. Pour in egg mixture, which should set up immediately. Lift the edge with a pancake turner so the eggs can can flow under and continue to set. Once top is set, fill half the omelet with the mushrooms, asparagus and cheese. Fold in half and slice onto a serving plate.

Yield: 1 serving
Calories: 238
Fat: 15g
Fiber: 1g