Easy Asparagus And Mushroom Omelet

• 2 eggs
• 2 tablespoons water
• 3 stalks fresh asparagus
• 1/4 cup white mushroom, sliced
• 1/4 cup lowfat mozzarella cheese, shredded

1. Boil 1" of water in large skillet. Add asparagus and cook, uncovered, just until tender-crisp.
2. Meanwhile, in a bowl, whisk together eggs, and water until completely blended.
3. Coat a 10" nonstick skillet with cooking spray. Heat the skillet over med-high feat until just hot enough to sizzle when a drop of water is added. Pour in the egg mixture. It should set immediately.
4. With an inverted pancake turner (I assume that means spatula), lift the edges as the mixture begins to set to allow uncooked portion to flow underneath.
5. When the top is set, fill one half of the omelet with asparagus, mushrooms and cheese.
6. With the pancake turner, fold the omelet in half over the filling.
7. Slide onto a serving plate, serve immediately.,.

eggs, water, white mushroom, mozzarella cheese

Taken from www.food.com/recipe/easy-asparagus-and-mushroom-omelet-385726 (may not work)