1. Steam the asparagus just until tender-crisp (3-5 minutes); drain. 2. Sauté mushrooms & garlic in reserved bacon grease until cooked and moisture has evaporated (about 2 minutes). 3. In a medium bowl, beat together the eggs, cottage cheese, salt, and pepper until completely blended. 4. Coat an 8-inch nonstick skillet with cooking spray. 5. Heat the skillet over medium-high heat until just hot enough to sizzle when a drop of water is added; pour in the egg mixture. 6. With an inverted pancake turner, lift the edges as the mixture begins to set to allow the uncooked portion to flow underneath. 7. When the top is set, fill one half of the omelet with the asparagus, mushrooms, bacon, and cheese. 8. With the pancake turner, fold the omelet in half over the filling. 9. Slide onto a plate, and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
