Asparagus Omelet

Makes 4
Prep 10 m
Cook 18 m



  1. 1 of 3 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. 2 of 3 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. 3 of 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 Information for Asparagus Omelet
Servings Per Recipe: 4
Per Serving: 7 g carb., 12 g pro., 700 mg sodium, 195 kcal cal., 334 mg chol., 14 g Fat, total