<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 large eggs</li>
<li>4 egg whites</li>
<li>1/8 tsp salt</li>
<li>1/8 tsp ground black pepper</li>
<li> Cooking spray</li>
<li>1 1/2 oz leftover skinless chicken</li>
<li>6 cooked asparagus spears, cut into 1/4-inch pieces</li>
<li>1 1/2 oz brie</li>
<li>1/4 cup leftover cranberry sauce (optional)</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>In a small bowl, whisk eggs, egg whites, salt, and black pepper.</li>
<li>Coat large skillet with cooking spray and heat over medium heat. Pour in egg mixture.</li>
<li>When the edges begin to set, push the cooked portion toward the center with a spatula. Tilt the skillet so any uncooked egg reaches the hot pan. When eggs set, add chicken and asparagus to one side. Cook for 1 minute. Add brie and cook 1 to 2 minutes, until the cheese melts.</li>
<li>Fold omelet in half and serve with cranberry sauce, if desired.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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