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!

Recipe Provided by @chef_tiffy

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