Zuchinni and Asparagus Omlete

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 214.9
  • Total Fat: 11.7 g
  • Cholesterol: 16.4 mg
  • Sodium: 245.7 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 16.5 g

View full nutritional breakdown of Zuchinni and Asparagus Omlete calories by ingredient
Report Inappropriate Recipe


Number of Servings: 2


    Asparagus, fresh, 4 spear, medium
    1 C. Zuchinni sliced
    0.25 C. chopped Red Onion
    0.5 C Red Pepper 1/4" chopped
    0.5 C Yellow Pepper 1/4" chopped
    3 tsp Garlic
    1 tsp Black Pepper
    1 tbsp Olive Oil
    Spray EVOO PAM
    4 Egg white
    2 oz part skim milk Mozzarella Cheese


You can also add 2 oz of Spinach for an extra serving of veggie.

Serve with Salsa or Vegetable juice.

Veggies can be cooked ahead of time, then stored for easy, quick omlete each morning


1. preheat oven to 375 degrees
2. wash and cut off approx 1/2" off of the Asparagus stem. Then slice into bite sized chunks.
3. Toss gently in bowl with 1 Tbs Olive Oil.
4. Bake for 5 minutes.
5. Remove Asparagus and set to side. Once cool enough to touch, Chop into 1" chunks.
6. Wash Zuchinni, Cut lenghtwise and then slice into 1/4" "moon shaped" chunks.
7. Spray nonstick pan with EVOO and saute zuchinni, red onion, red pepper, yellow pepper, garlic and until everything is lightly browned. Add 1" Asparagus chunks and heat gently back to temp.
8. Remove ingredients and set aside.
9. Spray EVOO Pam into nonstick skillet
10. add Egg Whites and cook on med high heat until set. (Make sure you're tilting the pan allowing for even cooking)
11. Add 2 oz shredded Mozz to the set eggs, then spoon in the asparagus and Zuchinni mixture.
12, Gently fold omlete in half and allow to cook through.

Serving Size: makes 2 omletes


Rate This Recipe