Mushroom and asparagus omelette

Ingredients for 1 servings:

• 100 g mushrooms, brown
• 250 g asparagus, white
• 1 shallot(s) or half an onion
• 1 egg(s), size M
• 2 egg whites, size M
• 50 ml milk, low-fat (0.3 or 1.5% fat)
• salt and pepper
• ¼ tsp paprika powder
• 2 tsp olive oil
• 1 tbsp herb cream cheese, low-fat
• 1 tbsp Italian herbs, fresh or frozen

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

simple, low-fat, vegetarian

Wipe the mushrooms dry and slice. Peel the asparagus and cut into bite-sized pieces. Peel the shallot and dice finely. Whisk the egg with the egg white, milk, and diced shallot. Season with salt, pepper, and paprika. Heat 1 teaspoon of olive oil in a pan over low heat, add the egg mixture, and let it set for about 10 minutes. Heat 1 teaspoon of olive oil in another pan over high heat and fry the asparagus pieces for 3-5 minutes. Add the mushroom slices and fry for another 3-5 minutes. Remove the pan from the heat and stir in the cream cheese and herbs. Season with salt and pepper. Slide the omelet onto a plate, spread the vegetables on one half, and fold the other half over the top. Serve the omelet. Tip: You can of course use other cream cheeses. I also love it with goat’s cheese, for example.