Asparagus, Pepper & Onion Omlette

Asparagus, Pepper & Onion Omlette
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 137.4
  • Total Fat: 5.7 g
  • Cholesterol: 187.4 mg
  • Sodium: 185.3 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 15.5 g

View full nutritional breakdown of Asparagus, Pepper & Onion Omlette calories by ingredient
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I was bored of my eggs so I decided to throw a different set of veggies in. It came out YUMMY! I was bored of my eggs so I decided to throw a different set of veggies in. It came out YUMMY!
Number of Servings: 1


    1/4 cup Egg White
    1 large egg
    2 tablespoons (approx) diced green pepper
    2 tablespoons (approx) diced red onion
    20 one-inch aspragus tips
    1 tablespoon of 2% milk


Dice/cut up everything first. I used leftover fresh asapargus from dinner the night before - I don't suggest canned asparagus, it will be mushy.

Gently blend egg whites, egg and milk together in a bowl.

Heat a small fry pan (I used a quick spray of Extra Virgin Olive Oil to prevent sticking - one less than 5 second spray is 0 calories) over medium heat

Place egg mixture in pan. It will cook quickly, so keep an eye on it. When you can see the edges puckering, that meanss the bottom side is done. Carefully flip the whole thing (try not to break it up!).

Once flipped, spread all your veggies over the top of your eggs. Give it a couple of seconds and then gently fold the egg in half.

turn the burner down to low and leave it for a minute (this heats up the veggies without losing their crunch!).

Once hot all the way through, it's done! Enjoy!

Serving Size: Makes 1 large omelette!

Number of Servings: 1

Recipe submitted by SparkPeople user KNACKERED_KITTY.

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