Spring Omelet

March 3, 2017











  • 1 tablespoon olive oil 
  • 2 egg whites and 1 whole egg 
  • 1/4 cup skim milk (optional) 
  • 3 spears asparagus, trimmed and cut into 2-inch pieces  
  • 1/2 cup sliced fresh mushrooms  
  • 1/3 cup green onions, chopped  
  • 1/2 cup grated Parmesan cheese


  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes.
  • Whisk together the egg whites, egg and milk in a small bowl; pour over the sauteed vegetables and reduce the heat to medium.
  • While the omelet cooks, lift the edge to allow the uncooked egg to flow underneath. When most of the egg is cooked, sprinkle Parmesan cheese over the top.
  • Allow the cheese to melt slightly, then fold in half and serve.