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Asparagus and Cheese Omelets

Prep Time
25 Min
Start-to-Finish
25 Min

Tasty omelets filled with cheese and asparagus make an easy breakfast or quick dinner.

Ingredients

  • 8 large eggs
  • Salt and pepper to taste
  • 8 teaspoons butter
  • 1 can (19 oz) Le Sueur® Tender Green Asparagus Spears Extra Large, drained
  • 1 cup shredded cheddar cheese (4 oz)
  • 1/2 cup chopped cherry tomatoes

Instructions

  1. In a medium bowl, beat 2 eggs, salt and pepper.
  2. In an 8-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. Quickly pour eggs into pan. While rapidly sliding pan back and forth over heat, quickly and continuously stir with spatula to spread eggs over bottom as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook. Add a quarter of the asparagus to half the omelet; top with 1/4 cup of the cheese. Fold remaining half of omelet over asparagus. Cook until cheese is melted and asparagus is hot.
  3. To remove from pan, first run spatula under one edge of omelet, folding about a third of it toward the center. Transfer to a plate by tilting pan, allowing flat, unfolded edge of omelet to slide out onto plate. Using edge of pan as a guide, flip folded edge of omelet over flat portion on plate. Repeat using remaining eggs, cheese and asparagus, making 3 more omelets.
  4. Top omelets with chopped tomatoes.
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Nutritional Information

4 Servings
Serving size: 1 Cup
Calories 240
Total Fat 19g
Cholesterol 95mg
Sodium 680mg
Potassium 330mg
Total Carbohydrate 5g
Dietary Fiber 2g
Protein 11g
% Daily Value
Vitamin A 40%
Vitamin C 25%
Calcium 20%
Iron 15%
Vitamin D 6%
Thiamine 8%
Exchanges
Low-Fat Milk 1/2
Vegetable 1/2
Lean Meat 1
Fat 2 1/2
For a different flavor, try shredded Swiss or pepper jack cheese in place of cheddar.
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