Asparagus & Canadian Bacon Omelet

From EatingWell: The EatingWell Diet (2007) — Subscribe Now!

An omelet is a satisfying meal to start the day, and will give you staying power until your midmorning snack. Although cooking a low-fat omelet may seem complicated at first glance, it will quickly become second nature.

READER'S COMMENT:

"This was a great recipe. I never thought to put asparagus in an omelet before but it adds great flavor and compliments the bacon well. Very easy to prepare also. Tom, Abingdon, MD "

Asparagus & Canadian Bacon Omelet Recipe

1 serving

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

Ingredients

10 stalks asparagus, trimmed and chopped
1/4 cup plus 1 tablespoon water, divided
2 slices Canadian bacon, diced (1 ounce)
1 teaspoon extra-virgin olive oil
1/2 cup liquid egg substitute, such as Egg Beaters
1/4 cup shredded reduced-fat Cheddar cheese
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

Preparation

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.
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.
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.

Nutrition

Per serving: 198 calories; 9 g fat (3 g sat, 5 g mono); 20 mg cholesterol; 7 g carbohydrates; 24 g protein; 3 g fiber; 978 mg sodium; 539 mg potassium.

Nutrition Bonus: Vitamin A (25% daily value), Folate (22% dv), Selenium (21% dv), Iron (20% dv), Calcium, Potassium & Vitamin C (15% dv).

1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 3 lean meat