Omelette w/ Asparagus & Mushrooms

As you may have seen in my previous breakfast post, we enjoy breakfast in our house.  However, many mornings I usually stick to my oatmeal and fruit with eggs of some sort.  But, at night we enjoy having Brinner (breakfast for dinner) once a week or so.  I mean, who can go wrong with eggs as the protein!

When I was doing my meal planning over the weekend and decided on a breakfast, I wanted to mix my eggs with something that I have never done before - which is where this omelette came from!

Omelette w/ Asparagus & Mushrooms

Ingredients:

3/4 cp. Egg Whites

1 Egg

6 Asparagus Spears

1/2 cp. Mushrooms

1-2 tbsp. Olive Oil

Black Pepper - to taste

Garlic Powder - to taste

Onion Powder - to taste

Directions:

- Pre-heat a medium skillet over medium-high heat.  Pour 1-2 tbsp. Olive Oil in teh pan and pre-heat the oil.

- Cut the bottom ends of the asparagus and then cut them into 1-2" pieces and add to the pan.  Saute for about 2 mins. and then add the mushrooms over medium heat/

- Saute the asparagus and mushrooms for about 3-6 more minutes until the veggies are soft.

- In a small bowl, whisk together the egg whites & egg.  Then sprinkle the black pepper, garlic powder and onion powder into the whisked eggs.

- Pour the egg mixture over the veggies.  Cook until the eggs are set in the middle - about 5-9 minutes.  Fold the omelette in half and continue cooking for a few more minutes.  

- ENJOY!

21 Day Fix:
1 Red
1 Green (measure your veggies in the green container to be accurate)
1 Spoon

*Please remember all times are subject to how you like your eggs cooked.  I like my eggs cooked well, which is why my cook times may seem longer.