| 1/2 cup | Liquid egg substitute |
| 2 | Eggs |
| 1/8 cup | Fat-free milk |
| 1 tbl | Chopped scallions |
| 1 tbl | Chopped fresh thyme leaves |
| 1 tbl | Chopped parsley |
| 1/8 tsp | Ground black pepper |
| 1/8 tsp | Salt |
| 1/4 pound | Asparagus trimmed and cut into 1" pieces |
| 1/8 cup | Water |
| 2 tbl | Crumbled reduced-fat goat cheese |
| | Chives, for garnish |
In a medium bowl, whisk together the egg substitute, eggs, and mik. Stir in the scallions, thyme, parsley, pepper, and salt.
Place the asparagus and water in a large microwaveable bowl. Cover with vented plastic wrap and microwave on high power for 3 minutes, or until crisp-tender. Stop and stir after 1.5 minutes. Drain, pat dry, and add to the egg mixture.
heat a medium nonstick skilet coated with cooking spray over medium heat. Pour one-half of the egg mixture into the skillet, allowing it to cover the bottom of the pan. Cook for 2 to 3 minutes, or until the bottom just begins to set. Sprinkle with 1 tbl of the cheese. Add one-half of the asparagus pieces. Cook for 5 minutes, or until the eggs are almost set.
Using a large spatula, fold the omelet in half. Cook for 3 minutes, or until the omelet is golden and the cheese is melted. Turn onto a plate and keep warm.
Coat the skillet with cooking spray and repeat the process with the remaining ingredients to make 1 more omelets. Garnish with the chives.