Asparagus, Tomato & Prosciutto Omelet
Recipe: #25037
October 15, 2016
Categories: Breakfast, Cheese, Eggs, Asparagus, Birthday, Brunch, Easter, Fathers Day, Mothers Day, Gluten-Free, Low Carbohydrate, Fresh Tomatoes, more
"I love this combination for an omelet. Serve with ketchup or chili sauce. Double the recipe to serve 2-3 persons. If you wish add some cheddar cheese. Makes a nice lighter dinner."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (380.7 g)
- Calories 296.1
- Total Fat - 15.9 g
- Saturated Fat - 5.1 g
- Cholesterol - 447 mg
- Sodium - 1051.7 mg
- Total Carbohydrate - 11.2 g
- Dietary Fiber - 2.9 g
- Sugars - 6.9 g
- Protein - 26.8 g
- Calcium - 100.9 mg
- Iron - 3.8 mg
- Vitamin C - 24.1 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Heat the dressing over medium heat for just a scond or two.
Step 2
Add asparagus & onions.
Step 3
Cook for 3 minutes, stir occasionally.
Step 4
Beat eggs, stir in tomatoes & prosciutto.
Step 5
Cover & cook over medium heat for 5 minutes.
Step 6
As it is cooking lift edges and tilt pan to allow uncooked egg to flow under.
Tips
No special items needed.
1 Reviews
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