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Asparagus & arugula omelette

Servings: 1
Calories: 375
Print Recipe

Ingredients  

  • 2 large Eggs 3.5oz
  • 1 dash Black pepper
  • 1 tsp Extra virgin olive oil 0.2oz
  • 5 spears Asparagus, trimmed and chopped 2.6oz
  • ¼ cup Feta cheese, reduced-fat, crumbled 1.3oz
  • 1 cup Arugula 0.7oz
  • 1 slice Whole-wheat bread, toasted 1.1oz

Steps 

  1. Crack the eggs into a small bowl, season with pepper and whisk.
  2. Heat ½ teaspoon of the oil in a non-stick skillet over medium heat.
  3. Add the chopped asparagus to the skillet and cook for 5 minutes or until tender, but still firm. Remove from pan and set aside.
  4. Add the remaining oil to the heated pan and swirl to coat. Pour in the egg mixture. Swirl the pan to evenly coat the base with the eggs. Using a spatula, lift the cooked egg and allow uncooked egg to flow underneath. Just before the omelette is fully cooked add the asparagus and feta. Fold the omelette in half and slide onto a plate. Top with arugula and serve with warm toast.

Notes

Nutrition Facts
Calories 375
Total Fat 20.8 g
– Saturated Fat 7.5 g
Cholesterol 390 mg
Sodium 770 mg
Total Carbohydrate 20.1 g
– Dietary Fiber 4.1 g
– Total Sugars 3.4 g
— Added Sugars 0 g
Protein 27.2 g
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