Ingredients
1 large egg2 large egg whites1 tablespoon fat-free milk2 teaspoons grated Parmesan cheese1/8 teaspoon pepper4 fresh asparagus spears, trimmed and sliced1 teaspoon butter1 green onion, chopped1 whole wheat tortilla (8 inches), warmed
Preparation
In a small bowl, whisk the first five ingredients until blended. Place a small nonstick skillet coated with cooking spray over medium heat; add asparagus. Cook and stir 3-4 minutes or until crisp-tender. Remove from pan.
In same skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon green onion and asparagus on one side. Fold omelet in half; serve in tortilla.
