Source: dLife

Cheesy potato, asparagus, and pepper omelet.

Servings

1 cooking spray
0.75 cup cooked baby red potatoes , diced (par-boiled)
4 oz Asparagus, fresh , cut into 2-inch pieces
2 cup fresh chopped spinach , wash and pat dry
1 g liquid egg substitute
1.5 tsp fresh thyme , minced
0.25 cup Cheese, mozzarella, fat free, shredded
0.25 cup red bell peppers, sliced , diced
1 pinch black pepper , freshly ground
1 pinch chopped parsley

1 Preheat the broiler. Spray a 9-inch nonstick oven safe sauté pan with cooking spray.
2 Heat the potato over medium-high heat, for approximately 2 minutes, turning often. Add the asparagus and stir-fry for about 2 minutes. Add the spinach and stir fry for about 1 minute.
3 Reduce the heat to medium and spoon in the egg substitute. Sprinkle the thyme, cheese, red pepper, and pepper on top. Cook for approximately 5 minutes, stir gently.
4 Put the pan under the broiler for about 2 minutes or until the top is puffed and golden brown. Use a spatula to put the omlet on a plate and slice into 4 pieces. Sprinkle the parsley on top and serve.