DIRECTIONS

In a large saucepan, prepare the hollandaise sauce mix with milk and butter according to package directions; keep warm.
    In a large skillet, bacon over medium heat until crisp; remove to paper towels. In the drippings, saute mushrooms until tender; set aside.
    Place asparagus and water in a microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain and keep warm.
    Heat an 8-in. skillet coated with cooking spray over medium-low heat; add 3/4 cup beaten eggs (3 eggs). As eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with a fourth of the asparagus, 1/4 cup cheese and a fourth of the mushrooms.
    Fold omelet in half. Cover for 1-2 minutes or until the cheese is melted. Repeat for remaining omelets. Top with hollandaise sauce and bacon. Yield: 4 omelets.