Asparagus Omelet
- Number of Servings: 2
Ingredients
4 egg whites1/4 t. salt4 egg yolksdash of pepper1 c. 1% milk fat cottage cheese1 1/2 T extra-virgin olive oil6 asparagus spears, trimmed and slightly steamed
Preheat oven to 350 degrees. Beat egg whites until frothy. Add salt and beat until stiff. Beat yolks until thick and lemon colored; add pepper and cottage cheese and beat until well blended. Fold egg whites into egg yolk mixture. Heat olive oil in a 10 inch oven proof skillet, pour in omelet and cook approximately three minutes, until the bottom is lightly browned. Top with asparagus spears and finish cooking in the oven for 15 minutes or until a knife inserted in the center comes out clean. Serves two.
Number of Servings: 2
Recipe submitted by SparkPeople user TLOVESB.
Number of Servings: 2
Recipe submitted by SparkPeople user TLOVESB.
Nutritional Info Amount Per Serving
- Calories: 331.0
- Total Fat: 21.4 g
- Cholesterol: 429.5 mg
- Sodium: 876.4 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 1.0 g
- Protein: 27.6 g
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