Smorgasbord Omelet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
20 grams steamed asparagus 190 grams large eggs 83 grams Lou's Apple Chicken Sausage30 grams diced green chilies107 grams small red potatoes 53 grams Spring Hill aged cheddar cheese (white or yellow)4 oz. Cafia unsweetened vanilla almond milk 49 grams green salsa .25 tablespoons olive oil
Warm a skillet (cast iron is best) on the stovetop using medium heat.
Chop the asparagus, sausage, potatoes, and chilis into a bowl and set aside. This will be your filling.
Grate the cheese in another container and set aside.
Spread a quarter teaspoon of olive oil inside the skillet with a paper towel.
Whip the eggs and almond milk together and pour into the hot skillet and cover.
As the eggs cook, slightly lift the sides to allow the uncooked egg on top to run underneath.
Once the egg is mostly done, spread the salsa on half, add the filling, then top with the cheese.
Carefully fold the other half of the omelet, replace the lid, and cook until done.
Top with the garnish of your choice.
Servings: two
Chop the asparagus, sausage, potatoes, and chilis into a bowl and set aside. This will be your filling.
Grate the cheese in another container and set aside.
Spread a quarter teaspoon of olive oil inside the skillet with a paper towel.
Whip the eggs and almond milk together and pour into the hot skillet and cover.
As the eggs cook, slightly lift the sides to allow the uncooked egg on top to run underneath.
Once the egg is mostly done, spread the salsa on half, add the filling, then top with the cheese.
Carefully fold the other half of the omelet, replace the lid, and cook until done.
Top with the garnish of your choice.
Servings: two
Nutritional Info Amount Per Serving
- Calories: 402.1
- Total Fat: 24.6 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 0.0 g
- Protein: 29.3 g
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