Asparagus and Gruyere Omelet for ONE
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Asparagus and Gruyere Omelet for ONE calories by ingredient
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 pieces
1 T water
1 oz. Gruyere cheese
2 egg whites from large eggs
1 T water
salt & pepper to taste
1 tsp Smart Balance Buttery Spread or other margarine
Directions
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.