Healthy Asparagus Omelette - cooking recipe

Ingredients

2 egg whites
1/4 cup fat free cheese
1/2 cup asparagus (roasted with no oil)
1/4 cup mushroom
2 sun-dried tomatoes (no-oil added kind)

Preparation

Dice leftover roasted asparagus, mushrooms and sun-dried tomatoes.
Put chopped vegetables in a pan sprayed with light cooking spray, heat through.
Separate egg whites from yolks and toss the yolks. Whip the egg whites with a hand whisk or fork until frothy. Pour whites onto hot pan. Once it is cooked so it is white, sprinkle on 1/4 cup fat free cheese and vegetables. Add salt and pepper to your taste.