# Easy Asparagus and Mushroom Omelet: A Perfect Low-Carb Breakfast
Start your day with a delicious and satisfying breakfast that is both healthy and easy to make. This **Easy Asparagus and Mushroom Omelet** is packed with protein and fresh vegetables, making it the perfect low-carb choice to fuel your morning.
The combination of tender asparagus, savory mushrooms, and melted mozzarella cheese creates a flavorful and filling omelet that will keep you energized for hours. It’s a simple recipe that feels like a gourmet treat!
## Ingredients
* **2** large eggs
* **2 tbsp** water
* **3** stalks fresh asparagus, trimmed and cut into 1-inch pieces
* **1/4 cup** sliced white mushrooms
* **1/4 cup** shredded reduced-fat mozzarella cheese
## Instructions
1. In a small skillet, bring about 1 inch of water to a boil. Add the asparagus and cook, uncovered, for 2-3 minutes, or until tender-crisp. Drain and set aside.
2. In a medium bowl, whisk together the eggs and water until well combined.
3. Heat a non-stick skillet over medium heat. Add the mushrooms and cook until they have released their moisture and are lightly browned.
4. Pour the egg mixture over the mushrooms in the skillet. As the eggs begin to set, gently lift the edges of the omelet and tilt the skillet to allow the uncooked egg to flow underneath.
5. When the eggs are almost set, sprinkle the cooked asparagus and shredded mozzarella cheese over one half of the omelet.
6. Fold the other half of the omelet over the filling and cook for another minute, or until the cheese is melted.
7. Slide the omelet onto a plate and serve immediately.
## Nutritional Information
* (Nutritional information will be calculated and added upon publishing)
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