• 1serving
  • 10minutes
  • 198calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12, H, E
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 stalk(s) asparagus , trimmed and chopped

  2. 1/4 cup(s) water

  3. 1 tablespoon(s) water

  4. 2 slice(s) (1 ounce) Canadian bacon , diced

  5. 1 teaspoon(s) extra-virgin olive oil

  6. 1/2 cup(s) liquid egg substitute , such as Egg Beaters

  7. 1/4 cup(s) shredded reduced-fat Cheddar cheese

  8. 1/8 teaspoon(s) salt

  9. 1/8 teaspoon(s) freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Bring asparagus and 1/4 cup water to a boil in a small nonstick skillet over medium-high heat. Cover and cook until the asparagus is slightly softened, about 2 minutes. Uncover and continue cooking until the water has evaporated, 1 to 2 minutes.

  2. Add Canadian bacon and oil to the pan and stir to coat. Pour in egg substitute, reduce heat to medium-low, and continue cooking, stirring constantly with a heatproof rubber spatula, until the egg is starting to set, about 20 seconds. Continue cooking, lifting the edges so the uncooked egg will flow underneath, until mostly set, about 30 seconds more.

  3. Sprinkle cheese, salt, and pepper over the omelet. Lift up an edge of the omelet and drizzle the remaining 1 tablespoon water under it. Cover, reduce heat to low, and cook until the egg is completely set and the cheese is melted, about 2 minutes. Fold over using the spatula and serve.

  4. Carb Servings: 1 1/2 vegetable, 3 lean meat. Carbohydrate Servings: 1/2. Nutrition Bonus: Vitamin A (25% daily value), Folate (22% dv), Selenium (21% dv), Iron (20% dv), Calcium, Potassium & Vitamin C (15% dv).


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