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Asparagus & Canadian Bacon Omelet

Source: © EatingWell Magazine
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Rating: 3   Reviews: 4 See Reviews
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Active Time:  10 Minutes
Total Time:  10 Minutes
  1 serving
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.
RECIPE 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
1/4 cup  shredded reduced-fat cheddar cheese
1/8 teaspoon  salt
1/8 teaspoon  freshly ground pepper
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Good Eggs: Omelets and Scrambles
Nutrition Facts per Serving
Yield:   1 serving
Calories: 198
Fat. Total: 9g
Protein: 24g
Carbohydrates, Total: 7g
Fat, Saturated: 3g
Fiber: 3g
Cholesterol: 20mg
Sodium: 978mg
% Cal. from Fat: 41%
Spotlight Recipe Review See all 4 reviews »

Rating: 1
by: Tim Reviewed: 03/29/2010
Where's the egg?
It is terribly annoying and destructive of the recipe writer's credibility to not use real eggs in an egg recipe. There is nothing wrong with eggs. The outfit that got this rubbish recipe published had to be some company that sells egg substitutes, not a real cook or chef.
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