Breakfast

Tomato and Asparagus Omelette is for Breakfast.

Tomato and Asparagus Omelette takes 10 minutes to prepare.

Tomato and Asparagus Omelette takes 10 minutes to cook.

Tomato and Asparagus Omelette makes 2 servings.

The ingredients for Tomato and Asparagus Omelette are:

5 large eggs
12 cherry tomatoes, quartered
6 asparagus, cooked & diced
1 clove garlic, minced
1/4 cup grated parmesan cheese
1 tbsp butter
1 tsp rosemary
1 tsp tarragon
1/4 cup shredded mozarella cheese

Here is how you make Tomato and Asparagus Omelette:

Melt butter in pan. Throw in tomatoes, asparagus & herbs and sweat them until warmed through. Add garlic and cook for additional 2 minutes.Scramble the eggs in a separate bowl. Pour over vegetable mixture and add parmesan cheese on top. Cover and let cook on medium heat until omelette is cooked through. Flip once to brown the other side.Makes 2 (or more) servings. Calorie count is for 2. Top with mozarella cheese and let melt. Serve with fresh bread - yum!*Note - you can definitely slim this down a bit by foregoing the butter and the cheese topper, and by making it with one less egg, or egg beaters, but I love cooking with "real" stuff and if I have the calories available to eat it - I will!Number of Servings: 2Recipe submitted by SparkPeople user KITHKINCAID.

The nutritional information for Tomato and Asparagus Omelette is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 354.3

• Total Fat: 24.3 g
• Cholesterol: 556.7 mg
• Sodium: 393.0 mg
• Total Carbs: 9.0 g
• Dietary Fiber: 1.4 g
• Protein: 24.8 g