Cream Cheese Asparagus Omelet

Name: Cream Cheese Asparagus Omelet
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings.
Ingredients: 4 fresh asparagus spears, trimmed; 2 teaspoons butter; 1 cup egg substitute; 1/4 cup reduced-fat sour cream; 2 teaspoons dried minced onion; 1/4 teaspoon salt; 1/4 teaspoon crushed red pepper flakes; 2 ounces reduced-fat cream cheese, cut into 1/4-inch cubes

Jane Cain, Junction City, Ohio

Ingredients

4 fresh asparagus spears, trimmed
2 teaspoons butter
1 cup egg substitute
1/4 cup reduced-fat sour cream
2 teaspoons dried minced onion
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 ounces reduced-fat cream cheese, cut into 1/4-inch cubes

Directions

In a large skillet, bring 1/2 in. of water and asparagus to a boil; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a large nonstick skillet, melt butter over medium-high heat. In a small bowl, whisk the eggs, sour cream, onion, salt and pepper flakes. Pour into skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath.
When the eggs are set, place cream cheese and asparagus over one side; fold omelet over filling. Cover and let stand for 1-1/2 minutes or until cheese is melted. Slide onto a plate; cut in half.

Nutrition Facts

1/2 each: 215 calories, 12g fat (8g saturated fat), 40mg cholesterol, 715mg sodium, 7g carbohydrate (6g sugars, 1g fiber), 18g protein. Diabetic Exchanges: 2 very lean meat, 2 fat, 1/2 starch.

Originally published as Princess Omelette in The Taste of Home Cookbook 3rd Edition--Bonus 30-Minute Light

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cherwitt

Jun 6, 2013

This recipe was very simple to prepare, be aware of the heat under your skillet so you do not burn over cook the top side of your omelet. I put 6 sprigs of asparagus inside because I love asparagus. I also added a drop of sour cream and sprinkled cheddar cheese on top. Served with some fresh fruit. Delicious!
cherwitt

Jun 6, 2013

This recipe was very simple to prepare, be aware of the heat under your skillet so you do not burn over cook the top side of your omelet. I put 6 sprigs of asparagus inside because I love asparagus. I also added a drop of sour cream and sprinkled cheddar cheese on top. Served with some fresh fruit. Delicious!