Submitted by: Heather Wagner
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Omelets are wonderfully versatile--you can eat them for any meal, and there's an endless variety of "stuffings" you could use. Here is my family's favorite version:
I use a small 6" skillet and a silicone spatula. It helps! 1. Dice your asparagus and red pepper into roughly same sized pieces. Finely chop the onion. 2. On medium heat, sautee the vegetables for 2-3 minutes in 1 teaspoon butter. 3. Empty the veggies onto a plate and set the plate aside. 4. Add the other teaspoon of butter to the skillet. Pour your beaten eggs into the skillet. Frequently lift the edges of the egg mix and allow the runny parts to slide underneath. When the edges seem done, but the middle is still not set, flip it. This takes some practice, but you'll get the hang of it. A small skillet and a silicone spatula really help. 5. Immediately pour the veggie mix onto half of the egg "patty" and fold over the other half on top. 6. Divide into 2 wedges, add some parmesan if you like, and enjoy! *I add salt at the table, and only if I feel it needs some. Hubby is on a reduced salt diet, so I omit it whenever possible. **The protein and carbs are rounded up. 3 eggs=3 proteins for the entire recipe, and the pepper/onion/asparagus probably isn't even a whole serving for the entire recipe. Instead of altering the recipe to give rounder protein/carb numbers, I chose to submit as is. I only cook for two, and this is the perfect size for breakfast for 2.