Asparagus and Gruyere Omelet for ONE
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 tsp olive oil (I prefer using a garlic infused olive oil)6 oz asparagus, trimmed and cut diagonally into 1-inch pieces1 T water1 oz. Gruyere cheese2 egg whites from large eggs1 T watersalt & pepper to taste1 tsp Smart Balance Buttery Spread or other margarine
In 2-quart saucepan, heat olive oil on medium. Add asparagus and 1 T water. Cook 5 minutes or until tender-crisp; remove from heat.
Shred Gruyere cheese.
Preheat oven to 200 degrees. Place a dinner plate in oven to warm. In medium bowl, place egg whites, water, salt and black pepper. With fork, beat 25 to 30 strokes to blend mixture without making it fluffy.
In 8-inch nonstick skillet, melt 1 tsps margarine on medium. When margarine stops sizzling, pour or ladle egg mixture into skillet.
After egg mixture begins to set around edges, about 25 to 30 seconds, with heat-safe spatula, carefully push cooked egg from side of skilled toward center, so uncooked egg can reach bottom of hot skillet. Repeat 8 to 10 times around skillet, tilting as necessary, 1 to 1 1/2 minutes.
Cook until omelet is almost set but still creamy and moist on top. Place skillet handle facing you, and sprinkled asparagus and Gruyere on half of omelet.
With spatula, fold unfilled half over filling.
Shake pan gently to loosen any egg or filling from edge, then slide omelet to edge of skillet. Holding skillet above warm plate, tip skillet so omelet slides onto plate. Keep warm in oven.
Shred Gruyere cheese.
Preheat oven to 200 degrees. Place a dinner plate in oven to warm. In medium bowl, place egg whites, water, salt and black pepper. With fork, beat 25 to 30 strokes to blend mixture without making it fluffy.
In 8-inch nonstick skillet, melt 1 tsps margarine on medium. When margarine stops sizzling, pour or ladle egg mixture into skillet.
After egg mixture begins to set around edges, about 25 to 30 seconds, with heat-safe spatula, carefully push cooked egg from side of skilled toward center, so uncooked egg can reach bottom of hot skillet. Repeat 8 to 10 times around skillet, tilting as necessary, 1 to 1 1/2 minutes.
Cook until omelet is almost set but still creamy and moist on top. Place skillet handle facing you, and sprinkled asparagus and Gruyere on half of omelet.
With spatula, fold unfilled half over filling.
Shake pan gently to loosen any egg or filling from edge, then slide omelet to edge of skillet. Holding skillet above warm plate, tip skillet so omelet slides onto plate. Keep warm in oven.
Nutritional Info Amount Per Serving
- Calories: 246.7
- Total Fat: 17.1 g
- Cholesterol: 31.2 mg
- Sodium: 237.5 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 2.7 g
- Protein: 18.6 g
Member Reviews