Asparagus, Mushroom, and Bacon Omelet With Cheese

Ingredients

• 2 stalks asparagus, trimmed & cut into 1-inch pieces
• 2 slices bacon, cooked & crumbled
• 1/2 tablespoon bacon grease
• 1/4 cup mushroom, chopped
• 1/2 garlic clove, minced or 1/8 teaspoon garlic powder
• 2 eggs
• 2 tablespoons 2% fat cottage cheese
• 1/8 teaspoon salt
• 1/16 teaspoon pepper
• cooking spray

Directions

1. 1

   Steam the asparagus just until tender-crisp (3-5 minutes); drain.

2. 2

   Sauté mushrooms & garlic in reserved bacon grease until cooked and moisture has evaporated (about 2 minutes).

3. 3

   In a medium bowl, beat together the eggs, cottage cheese, salt, and pepper until completely blended.

4. 4

   Coat an 8-inch nonstick skillet with cooking spray.

5. 5

   Heat the skillet over medium-high heat until just hot enough to sizzle when a drop of water is added; pour in the egg mixture.

6. 6

   With an inverted pancake turner, lift the edges as the mixture begins to set to allow the uncooked portion to flow underneath.

7. 7

   When the top is set, fill one half of the omelet with the asparagus, mushrooms, bacon, and cheese.

8. 8

   With the pancake turner, fold the omelet in half over the filling.

9. 9

   Slide onto a plate, and serve.