Serves 2

½ lb. asparagus, woody ends snapped off, cut into 1-inch pieces 8 large egg whites (or 1 cup egg substitute)
2 Tbsp. skim milk
2 Tbsp. chopped chives
¼ tsp. salt
¼ tsp. pepper
⅓ cup grated Gruyère cheese, divided
½ cup cherry tomatoes, halved
Nonstick cooking spray

Directions:
1. Bring a small saucepan of water to a boil; add asparagus and cook three minutes or until tender. Drain and set aside.
2. Lightly coat a small nonstick skillet with cooking spray and preheat over medium heat. Whisk egg whites, milk, chives, salt and pepper in a small bowl until soft peaks form.
3. Pour half of egg mixture into skillet; cook three minutes or until almost cooked through. Place half the asparagus and cheese onto half the omelet. Fold omelet in half and cook two minutes more.
4. Place omelet on a plate and garnish with cherry tomatoes. Repeat Steps 3 and 4 with remaining egg mixture, vegetables and cheese.

Tip: If desired, sauté tomatoes for 3–4 minutes in 1 tsp. olive oil before topping the omelet.