Vegetarian

Asparagus and Gruyere Omelet for ONE is for Dinner.

Asparagus and Gruyere Omelet for ONE takes 10 minutes to prepare.

Asparagus and Gruyere Omelet for ONE takes 20 minutes to cook.

Asparagus and Gruyere Omelet for ONE makes 1 servings.

The ingredients for Asparagus and Gruyere Omelet for ONE are:

1 tsp olive oil (I prefer using a garlic infused olive oil)
6 oz asparagus, trimmed and cut diagonally into 1-inch pieces
1 T water
1 oz. Gruyere cheese
2 egg whites from large eggs
1 T water
salt & pepper to taste
1 tsp Smart Balance Buttery Spread or other margarine

Here is how you make Asparagus and Gruyere Omelet for ONE:

In 2-quart saucepan, heat olive oil on medium. Add asparagus and 1 T water. Cook 5 minutes or until tender-crisp; remove from heat.Shred Gruyere cheese.Preheat oven to 200 degrees. Place a dinner plate in oven to warm. In medium bowl, place egg whites, water, salt and black pepper. With fork, beat 25 to 30 strokes to blend mixture without making it fluffy. In 8-inch nonstick skillet, melt 1 tsps margarine on medium. When margarine stops sizzling, pour or ladle egg mixture into skillet.After egg mixture begins to set around edges, about 25 to 30 seconds, with heat-safe spatula, carefully push cooked egg from side of skilled toward center, so uncooked egg can reach bottom of hot skillet. Repeat 8 to 10 times around skillet, tilting as necessary, 1 to 1 1/2 minutes.Cook until omelet is almost set but still creamy and moist on top. Place skillet handle facing you, and sprinkled asparagus and Gruyere on half of omelet.With spatula, fold unfilled half over filling.Shake pan gently to loosen any egg or filling from edge, then slide omelet to edge of skillet. Holding skillet above warm plate, tip skillet so omelet slides onto plate. Keep warm in oven.

The nutritional information for Asparagus and Gruyere Omelet for ONE is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 246.7

• Total Fat: 17.1 g
• Cholesterol: 31.2 mg
• Sodium: 237.5 mg
• Total Carbs: 6.3 g
• Dietary Fiber: 2.7 g
• Protein: 18.6 g