Asparagus Omelet

Asparagus Omelet
Servings: 4 Prep 10 mins Cook 18 mins


  • 1 teaspoon salt
  • 1/2 pound asparagus, peeled and cut into pieces
  • 1 cup chopped green onion
  • 1/4 cup nonfat sour cream
  • 1 tablespoon butter or margarine
  • 6 eggs
  • 1 tablespoon water
  • 1/4 teaspoon ground black pepper

Make It

1. Bring about 1/2 inch of water and 1/2 teaspoon salt to boiling in a medium-size saucepan. Add the asparagus and half of the green onion. Simmer, covered, 5 minutes or until just tender. Drain. Combine asparagus mixture with sour cream in a bowl. Reserve.

2. Heat butter in a 10-inch nonstick skillet** over medium-low heat. Add remaining half of green onion; saute 2 minutes or until just tender.

3. Beat eggs, water, 1/2 teaspoon salt and pepper in a bowl. Add to skillet. Using a spatula, lift cooked mixture, letting uncooked mixture flow underneath. When cooked, omelet should be barely brown on bottom, moist in center. Spoon asparagus filling over half of omelet; fold over the other half. Serve immediately.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 195, Fat, total (g): 14, chol. (mg): 334, carb. (g): 7, pro. (g): 12, sodium (mg): 700, Percent Daily Values are based on a 2,000 calorie diet.