Monday, September 3, 2012

Asparagus Mushroom and Swiss Egg White Omelet

I saw this idea for breakfast in an ad for a bagel shop, so I thought I'd ditch the bagel for a healthier (for me) option. I love the flavors of this and omelets are a great way to eat your veggies in the morning. Yum!

Asparagus Mushroom and Swiss Egg White Omelet
serves 1

2 asparagus spears, sliced, steamed or sauteed
3 Tbl mushrooms, sliced, sauteed
oil, butter or spray (maybe 2 tsp for sauteing)
2 Tbl light swiss cheese, shredded
3 egg whites, mixed up
salt and pepper to taste

In a medium skillet, saute asparagus in a little oil, butter or spray (or steam in a little water) until just tender. Set aside. Add mushrooms and a little spray, oil or butter and saute mushrooms until tender and golden. Set aside.
In the same skillet on low heat, spray pan and add egg whites, season with salt and pepper. Once the egg starts to set, add the veggies and cheese. Once cheese is lightly melted, it's ready to serve.

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