Veggie Cream Cheese Omelets

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

Ingredients

8
eggs
1/4
teaspoon salt
1/8
teaspoon pepper
2
tablespoons butter or margarine
1
cup 1-inch pieces fresh asparagus
1/2
red bell pepper, cut into thin slivers
1/2
cup garden vegetable cream cheese spread (from 8-oz container)
2
tablespoons chopped fresh chives

Directions

Directions

  • 1 In medium bowl, beat eggs, salt and pepper with fork or wire whisk until well blended; set aside. In 8-inch nonstick omelet pan or skillet, heat 2 teaspoons of the butter over medium heat. Cook asparagus and bell pepper in butter 3 to 4 minutes, stirring frequently, until crisp-tender; remove from pan.
  • 2 Add 2 teaspoons of the butter to pan. Increase heat to medium-high. Pour half of the egg mixture (scant 1 cup) into pan. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
  • 3 Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; top with half of the asparagus and bell pepper. Tilt skillet and slip pancake turner under omelet to loosen. Remove from heat. Fold omelet in half; remove omelet from skillet. Repeat with remaining ingredients. To serve, cut each omelet crosswise in half; sprinkle with chives.

Notes










Tips

Expert Tips

Toast up some English muffins or crumpets, butter them and offer some jelly and preserves, and you’re good to go!

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
Calories from Fat
230
% Daily Value
Total Fat
25g
39%
Saturated Fat
12g
62%
Trans Fat
1/2g
Cholesterol
465mg
155%
Sodium
520mg
21%
Potassium
250mg
7%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
3g
Protein
16g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
30%
30%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.