Light Asparagus and Tomato Omelet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
* Egg, fresh, 1 large * egg white, fresh, 4 large * Red Ripe Tomatoes, 28 grams * Cheddar Cheese, 14 grams * Asparagus, fresh, 36.4 grams
- Scramble egg and egg whites
- peel and thinly slice asparagus stalk
- dice tomato
- shred cheddar cheese
- In a hot non-stick pan, cook eggs until cooked about half way.
- Add veg and cheese to eggs in pan, evenly distribute.
- give it a minute to firm up a little more.. NOT all the way.
- Carefully fold omelet in half
- cook for about one minute
- flip cook for about one minute
- serve
Number of Servings: 2
Recipe submitted by SparkPeople user CHOWDA.
- peel and thinly slice asparagus stalk
- dice tomato
- shred cheddar cheese
- In a hot non-stick pan, cook eggs until cooked about half way.
- Add veg and cheese to eggs in pan, evenly distribute.
- give it a minute to firm up a little more.. NOT all the way.
- Carefully fold omelet in half
- cook for about one minute
- flip cook for about one minute
- serve
Number of Servings: 2
Recipe submitted by SparkPeople user CHOWDA.
Nutritional Info Amount Per Serving
- Calories: 106.6
- Total Fat: 4.9 g
- Cholesterol: 113.6 mg
- Sodium: 186.6 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.5 g
- Protein: 13.4 g
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