1. Melt 1 tablespoon butter in 10-inch nonstick skillet over medium heat. Add 1/4 cup onion, 3 tablespoons red pepper, 1/2 cup mushrooms, 1/2 cup broccoli and 1/2 cup asparagus. Cook 3 to 5 minutes, stirring frequently, until vegetables are crisp tender. Spread vegetables evenly over bottom of skillet. Season with salt and pepper.
2. Reduce heat to medium low. Add about 1 cup AllWhites®. As AllWhites® start to set use spatula to lift edge of cooked AllWhites® letting uncooked AllWhites® flow to bottom of skillet. Cook until AllWhites® are set but still moist. Top with 1/2 cup cheese. Fold omelet in half. Invert onto plate.
3. Repeat above with remaining ingredients. Cut each omelet in half; serve.
Serving Size: |
|
|
Calories: |
219 |
% Daily
Value* |
|
Total Fat |
12 (g) | |
| |
|
| | Sat Fat |
0 (g) | |
| |
|
| | Trans Fat |
0 (g) | |
|
| Cholesterol |
31 (mg) | |
|
Sodium |
388 (mg) | |
|
Total
Carbohydrate |
7 (g) | |
| |
|
| | Dietary Fiber |
2 (g) | |
| |
|
| | Sugar |
0 (g) | |
|
Protein |
22 (g) | |
|
Calcium |
243 (mg) | |
|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
0005e Copyright © 2006 Better'n Eggs
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