To lighten this omelette up I decided to make it vegetarian. Yep! It’s true. I can have breakfast without bacon. Amazing. I know. Instead, I loaded this omelette up with plenty of veggies. Eggs, spinach, and mushrooms galore! I also subbed in some egg whites instead of another whole large egg. Other than that, it’s some reduced fat milk and cheese that make this baby shine.

This is good stuff. It’s real. Good. Stuff. Trust me when I say that you won’t regret taking the few minutes out of your morning to whip up this Skinny Mushroom & Asparagus Omelette. It’s low-carb, gluten-free, vegetarian, and made with only about 5 main ingredients.

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