A Simple Breakfast

I created this for breakfast yesterday, it was wonderful!

Light and good for you.

Asparagus Omelet

1/2 cup purple onion, finely diced

2 Tbsp. butter

2 cups sliced mushrooms

3 asparagus stalks, chopped

2 egg white, lightly beaten

salt & pepper to taste

fresh, grated parmesan cheese

corn tortillas

In medium pan sautee' onion in butter until softened,

add mushrooms, cook for 2-3 minutes

add asparagus cook an additional 2-3 minutes

pour beaten egg whites over vegetable mixture

season with salt and pepper and cook until

eggs are cooked throughly.

Remove from heat and sprinkle with cheese.

Serve in toasted corn tortillas, taco style

(we toast our tortillas in the toaster, it works great!)