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Asparagus Omelet Recipe

© 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Rich and filling, this asparagus and Gruyere cheese omelet is low-calorie and low-carb. Suitable for breakfast, lunch, or a light dinner.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

Ingredients:

  • Filling:
  • 1 pound asparagus, trimmed
  • 4 ounces Gruyere cheese, shredded (1 cup) - see notes
  • 1/8 teaspoon coarsely ground black pepper
  • .
  • Omelets:
  • 8 large eggs (see notes)
  • 1/2 teaspoon salt
  • 4 teaspoons margarine or butter
  • Parsley sprigs for garnish

Preparation:

Prepare Filling:
In deep 12-inch skillet, in 1 inch boiling water, heat asparagus to boiling over high heat. Reduce heat to medium-low; simmer, uncovered, just until tender. Drain asparagus; rinse with cold running water to stop cooking. Sprinkle pepper over Gruyere cheese.

To make Omelets:
In medium bowl, with wire whisk, beat eggs, salt, and 1/2 cup cold water. For each omelet, in nonstick 8-inch skillet, melt 1 teaspoon margarine or butter over medium-high heat. Pour in 1/2 cup egg mixture; cook until set (about 1 minute), gently lifting edge. Sprinkle one-fourth of cheese mixture on half of omelet; top with one-fourth of asparagus spears. Fold over other half of omelet. Slide onto plate. Repeat to make 4 omelets in all.

Yield: 4 servings

Per serving: Calories: 310, Total Fat: 23.0 g, Saturated Fat: 9.0 g, Cholesterol: 457.0 mg, Sodium: 540 mg, Carbohydrates: 3 g, Protein: 23.0 g

Notes: If you don't have Gruyere cheese, substitute the same amount of shredded Swiss or Jarlsberg, or a few shavings of fresh Parmesan. For lighter omelets, substitute 4 large eggs and 8 large egg whites.

Recipe Source: The All New Good Housekeeping Cookbook edited by Susan Westmoreland (Hearst Books)
Reprinted with permission.
Asparagus Omelet Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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