Asparagus and Onion Omelet
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 242.2
- Total Fat: 9.8 g
- Cholesterol: 199.2 mg
- Sodium: 574.5 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 4.5 g
- Protein: 24.7 g
View full nutritional breakdown of Asparagus and Onion Omelet calories by ingredient
Introduction
This is a recipe I came up with on a night I had some asparagus I needed to use. I have to say that it turned out pretty good, as the Laughing Cow cheese gave it some nice creaminess. I'll be making this again. Feel free to use real swiss or even goat cheese if you like. This is a recipe I came up with on a night I had some asparagus I needed to use. I have to say that it turned out pretty good, as the Laughing Cow cheese gave it some nice creaminess. I'll be making this again. Feel free to use real swiss or even goat cheese if you like.Number of Servings: 1
Ingredients
-
2 large egg whites
1 medium whole egg
1 T nonfat milk
1/2 tsp dried basil
dash of black pepper
Pam Cooking spray
11 spears of fresh asparagus, ends broken off and cut into 3/4 inch pieces
1/4 cup chopped onion
2 tsp minced garlic
1 Laughing Cow Light Creamy Swiss wedge (or other cheese of your preference)
2 T freshly grated parmesan cheese
Directions
Spray large skillet over medium heat with Pam cooking spray. Add garlic, onion, and asparagus. Cook till onion is soft and asparagus is tender. Remove from skillet and set aside.
Meanwhile, in a small bowl, wisk together egg whites, whole egg, and milk. Spray skillet with Pam cooking spray again. Pour egg mixture into skillet. Season with basil and pepper. When top of egg is no longer runny, carefully flip egg over with spatula. Spread asparagus mixture onto 1/2 of the egg. Unwrap Laughing Cow cheese and carefully spread it onto the other half of the omelet, working quickly as to not burn bottom side of omelet. Note that it will not spread easily, so try using a teaspoon to break it up and smear it around. Next, fold the cheese-coated side of the omelet over the veggie mixture side. Press lightly with spatula and remove carefully onto a plate. Top with parmesan cheese and serve.
Number of Servings: 1
Recipe submitted by SparkPeople user DEDRACD.
Meanwhile, in a small bowl, wisk together egg whites, whole egg, and milk. Spray skillet with Pam cooking spray again. Pour egg mixture into skillet. Season with basil and pepper. When top of egg is no longer runny, carefully flip egg over with spatula. Spread asparagus mixture onto 1/2 of the egg. Unwrap Laughing Cow cheese and carefully spread it onto the other half of the omelet, working quickly as to not burn bottom side of omelet. Note that it will not spread easily, so try using a teaspoon to break it up and smear it around. Next, fold the cheese-coated side of the omelet over the veggie mixture side. Press lightly with spatula and remove carefully onto a plate. Top with parmesan cheese and serve.
Number of Servings: 1
Recipe submitted by SparkPeople user DEDRACD.