| |
| INGREDIENTS |
| 1 cup |
asparagus, cut into one inch pieces |
| 1tbsp. |
low fat margarine |
| 4 |
eggs, lightly beaten |
| 1/4 cup |
reduced fat cheese (i.e. swiss, cheddar, havarti) |
|
|
|
| RECIPE |
- Preheat oven to 350 degrees F.
- Bring medium pot of lightly salted water to a boil, place vegetables in water for about 1 minute, remove with slotted spoon and place in bowl of ice water to stop the cooking process, place in drainer, set aside.
- Melt margarine in medium nonstick skillet over medium-high heat and stir-fry asparagus 2-3 minutes but still crips.
- Pour eggs over asparagus and let cook tilting pan to let all of the egg cook .
- Remove from heat, sprinkle chesee on top and place in oven to let cheese melt on top.
- TIP: This is a great way to use left over veggies, use your imagination, and spice it up.
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|
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| SERVING SUGGESTION |
SERVING SIZE:
1 half of omelet
NUMBER OF SERVINGS:
2
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| NUTRITION FACTS |
| |
| Calories |
240 |
|
| Total Fat |
18 g |
|
| Sodium |
400 mg |
|
| Total Carbohydrates |
3 g |
|
| Fiber |
0 g |
|
| Protein |
18 g |
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|
