A savory layered egg dish with asparagus tomatoes and parmesan.
Time. 30 min.
Servings 4.
Nutritional.
calories: 158
Time. 30 min.
Servings 4.
Nutritional.
calories: 158
fat: 5g
carb: 15g
protein: 13g
Ingredients.
cooking spray
cooking spray
2 fresh tomatoes , thinly sliced
1/2 lb asparagus spears, fresh and very thin,
1/2 cup Parmesan cheese, shredded , divided
4 eggs , slightly beaten
1/4 tsp salt
Preparation.
1 Spray a large nonstick skillet with the vegetable oil spray; place over medium-low heat. Place half of the tomato slices on the bottom of the pan, overlapping. Top with half of the asparagus. Repeat. Sprinkle with half of the Parmesan cheese.
Preparation.
1 Spray a large nonstick skillet with the vegetable oil spray; place over medium-low heat. Place half of the tomato slices on the bottom of the pan, overlapping. Top with half of the asparagus. Repeat. Sprinkle with half of the Parmesan cheese.
2 Pour the egg over the top; sprinkle with salt. Cover and cook over low heat 20 minutes.
3 Carefully slide the omelet onto a large serving platter. Sprinkle with the remaining Parmesan cheese.
Additional Information
Reduce cholesterol, fat, and calories by substituting 1 cup liquid egg substitute for the four eggs.
