Ingredients:

2 Eggs
2 tablespoon water
1 tablespoon mild and creamy low fat Dijon mustard
1 teaspoon margarine
1 slice Gouda cheese
8 spears marinated green asparagus
3 tablespoons prosciutto ham, chopped, sauteed until crisp
2 tablespoons low fat cream of celery soup

Instructions:

Break eggs into a small bowl. Add water and beat with a fork until blended. Add Dijon mustard and mix until combined. In a non-stick 10-inch pan, heat marjarine until very hot. Pour egg into pan. The mixture will set immediately at the edges. Using a spatula, carefully draw cooked portions ti tge center so the uncooked portion runs under the cooked portion. After the omelet is set, layer fillings on one side. Begin with the Gouda cheese, then add asparagus, and sprinkle with ham. Spread soup evenly over ham. Place spatula under the unfilled side of the omelet. Fold over unfilled side over filling. Roll omelet onto plate.

Serves 1