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Asparagus and Canadian Bacon Cheese Omelet

 
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Quick, easy and tasty. This hearty breakfast can be done within 10 minutes. Serve it with a cup of orange juice and one or two slices of toast.

Yield

1

servings

Prep

3

min

Cook

7

min

Ready

10

min

Trans-fat Free, Low Carb
 

Ingredients

10 stalks asparagus
trimmed and chopped
*
¼ cup water
1 tablespoon water
divided
1 teaspoon olive oil, extra-virgin
2 slices bacon, canadian style
diced, about 1 ounce
*
½ cup liquid egg substitute
¼ cup cheddar cheese, reduced-fat
shredded
*
teaspoon salt
*
teaspoon black pepper
freshly ground
*

Directions

Bring asparagus and ¼ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 28046% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 1658mg 69%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 68g
Vitamin A 9% Vitamin C 3%
Calcium 8% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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