Asparagus and Portobello Omelets
Sliced Peaches
Ingredients
- ½ lb asparagus, cut into 2-inch pieces
- 1 (8-oz) pkg sliced portobello mushrooms
- 2 Tbsp olive oil, divided
- ½ tsp garlic salt
- 6 large eggs
- 4 egg whites
- ¼ tsp pepper
- ⅛ tsp salt
- ½ cup shredded part-skim mozzarella cheese
Instructions
- Preheat oven to 450°F. Combine asparagus, mushrooms, 2 tsp oil, and garlic salt on a rimmed baking sheet. Roast 10 to 12 minutes or until tender.
- Whisk eggs, egg whites, salt, and pepper in a medium bowl.
- Heat 1 tsp oil in a small nonstick skillet over medium heat. Add one-fourth of eggs to skillet, tilting skillet to spread evenly. Cook 1 minute or until edges begin to set.
- Lift edges of omelet with a rubber spatula, tilting pan to allow uncooked egg mixture to flow underneath. Cook 1 minute or until center is just set.
- Spread 2 Tbsp cheese and one-fourth of asparagus mixture in center of omelet. Loosen omelet with spatula; fold in half.
- Carefully slide omelet onto a plate. Repeat procedure with remaining oil, eggs, cheese, and asparagus mixture.
Side Dish Ingredients
- 4 peaches, sliced
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
248
|
59
|
307
|
| Fat (g) | 17 | 0 | 17 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 18 | 1 | 19 |
| Carb (g) | 5 | 14 | 19 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 560 | 0 | 560 |
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