Skinny Asparagus Omelet

Start your day with a protein-packed omelet stuffed with delicious, fresh veggies!

TOTAL TIME:10 min.



  • 3 large egg whites
  • 1 large egg
  • 1 Tbsp. water
  • Pinch salt
  • â…› tsp. pepper
  • 2 tsp. vegetable oil, divided
  • ½ cup fresh asparagus, cut into 1” pieces
  • ½ cup fresh mushrooms, sliced
  • 1 Tbsp. Parmesan cheese, finely shredded


  1. In medium bowl, whisk egg whites, egg, water, salt and pepper until blended; set aside.

  2. In 8” nonstick skillet, heat 1 teaspoon oil over medium heat. Cook and stir asparagus 1 minute; add mushrooms. Cook and stir 3-4 minutes or until asparagus is crisp tender. Remove vegetables from skillet.

  3. Add remaining teaspoon oil to skillet; tilt skillet to coat bottom. Heat over medium-high heat until hot.

  4. Pour egg mixture into skillet. Cook, without stirring, about 1 minute or until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath.

  5. Continue cooking and lifting edges until egg mixture is set but is still glossy and moist.

  6. Place cooked vegetable mixture over half of omelet; top with cheese. With spatula, fold other half of omelet over vegetables. Gently slide out of pan onto plate. Serve immediately.

  7. Refrigerate leftovers.