Parmesan & Herb Asparagus Egg White Omelet
- U Serves 1 Person
- P Prep: 00:02
- P Cook: 00:08
Nutritional Facts
per 1 serving size (Recipe makes 1 servings)
Amount Per Serving
Calories 86
Calories from Fat 15
% Daily Values*
Total Fat 1.69
2.60%
Saturated Fat 0.90
4.50%
Polyunsaturated Fat 0.12
Monounsaturated Fat 0.43
Cholesterol 4.25
1.42%
Sodium 253.00
10.54%
Potassium 312.50
Total Carbohydrate 3.75
1.25%
Dietary Fiber 1.38
5.52%
Sugars 2.42
Protein 14.14
Vitamin A 8.00%
Vitamin C 7.25%
Calcium 7.25%
Iron 4.25%
* Nutritional Values are estimated and may vary
³ Description
Start your morning with left-overs! Add cooked veggies to your omelet.
² Ingredients
- 1/4 plum Tomatoes
- 1 tbsp Parmesan Cheese (Grated)
- 1 large Egg White
- 1/4 oz Milk (Nonfat)
- 1 spear, small (5" long or less) Asparagus
- 1/2 serving (serving = 1/4 tsp) McCormick Italian Herb Seasoning Grinder
- 1 serving (serving = 1/3 spray) Spectrum Coconut Spray Oil
q Directions
In a Bowl, Whisk:
3 Large Egg Whites
Splash of Milk (I used Skim)
1 TB Parmesan Cheese, grated
Dry Italian Herb Seasoning
Black Pepper
Heat Coco Oil Spray in an omelet pan on low-med heat.
Lay 3-4 Spears of Lightly Steamed Asparagus & Tomato Slices (about 1/4 vine tomato) on pan.
Pour in Egg Whites.
Cook until sturdy enough to flip, then fold over.
**ChefTiffy Tip**
Serve with a slice of Ezekiel Toast!
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