Low Calorie Veggie Omelet
A low-calorie omelet features fresh asparagus and mushrooms for a satisfying, vegetable-stuffed meal.
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Instructions
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Heat a small, nonstick skillet with cooking spray over medium-high heat.
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Cook asparagus and mushrooms for 4 minutes until tender, then remove from pan.
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Whisk eggs, milk, salt, and pepper in a bowl.
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Pour the egg mixture into the skillet and cook for 2 minutes until the bottom sets.
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Sprinkle cheese, cooked mushrooms, and asparagus over half of the omelet.
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Fold the other half of the omelet over the vegetables.
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Continue cooking for 2 more minutes until the omelet is fully cooked.
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Slide onto a plate and serve immediately.
Nutritional Info (per serving)
Calories:
189 kcal
Carbohydrate:
7 g
Cholesterol:
191 mg
Fiber:
2 g
Protein:
28 g
Saturated Fat:
2 g
Sodium:
713 mg
Sugar:
4 g
Fat:
5 g
Unsaturated Fat:
0 g