This omelet is made with egg whites, cutting out a good portion of fat and cholesterol. Further the mix of asparagus, mushrooms and feta provides a wonderful flavor reminiscent of the Greek Isles. The multi-grain toast rounds out the protein so that it is a well-balanced breakfast.
- 3 Egg Whites
- Olive Oil Cooking Spray
- 1/4 cup Fresh Mushrooms
- 3 Asparagus Spears chopped(fresh)
- 1 oz. Fat-Free Feta Cheese
- Salt and Pepper to taste
- 2 Slices of multi-grain bread
- 1/2 Tbsp Raspberry Preserves
Spray a skillet with the Olive Oil Cooking Spray (1 second blast). Put in the mushrooms and asparagus into the skillet. Cook so that the mushrooms are slightly tender and the asparagus is bright green. Remove from heat and set aside.
Spray the skillet once more with the Olive Oil Cooking Spray (1 second). Pour the egg whites into the skillet. Let cook until the egg-whites are firm on the bottom (top should still look wet, but not move). Flip over the eggs to cook the other side.
Crumble the Fat-Free Feta evenly on top of the eggs. Pour the cooked mushrooms and asparagus on top of the feta and the egg-whites. Add salt and pepper to taste over the omelet.
Put the bread in the toaster.
Fold the egg whites over to create a 1/2 moon omelet. Let sit for another minute. Remove omelet from skillet and toast from toaster and serve immediately.