Living Lean: Asparagus Omlet



8 asparagus spears chopped - cooked ahead of time (3 min in boiling water then chilled in ice water)
4 oz. sliced mushrooms (mushroom of choice)
4 egg whites
grated parmesan cheese


Spray a non-stick pan with cooking spray. Saute mushrooms until brown. Add asparagus. spread evenly over the bottom of the pan. Pour egg whites over the vegetables. Move pan around so that eggs spread evenly. Cook for a few minutes. Flip and then serve. Add grated parmesan at the last minute.

Serve with fresh fruit.

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