Asparagus Egg Omelet


Get your veggies and protein in one delicious meal!   This is a great breakfast option but I often have it for lunch or dinner too!

What You'll Need:

  • 6 pieces of Roasted Asparagus (I use the left overs from the previous night's dinner)
  • 1 Whole Egg, 2 Egg Whites
  • 1 oz Pepper Jack Cheese
  • Olive Oil Cooking Spray
  • Salt, Pepper, Garlic Salt to taste

Prepare & Cook:

Beat together 1 whole egg and 2 egg whites.  Add salt, pepper, and garlic salt to taste.  Pour into a low-medium heated skillet coated with cooking spray.  Sprinkle 1 oz pepper jack cheese onto one side of the egg.  Add asparagus to one side of the egg.  Let cook until edges of egg are somewhat solid.  Use a spatula to flip half of the egg onto the other half (flip the side with no cheese or asparagus onto the other side).  Cook for about a minute just to brown the bottom side.  Flip the omelet and cook for about a minute to brown bottom side.  

Calories per egg:  Approx 250

Picture shown with chopped deli sliced turkey.  This is optional.  Calories recorded do not include adding this.