Asparagus Ometet

By lknowles

Unknown Origin

Ingredients

• 10 Oz Asparagus, Cut Into 1/3" Pieces
• 6 Eggs
• 1/3 Cup Parmesan Cheese, Finely Grated
• 1/2 Tsp Salt
• 1/4 Tsp Pepper
• 4 Slices Bacon, Cut Into 1/2" Pieces
• 4 Scallions (White Parts Only), Thinly Sliced

Preparation

Step 1

Steam the asparagus until crisp/tender, about 5 minutes and drain. Whisk the eggs, grated parmesan, salt and pepper in a large bowl to blend well. Sauté the bacon pieces in a heavy skillet over medium-high heat until golden brown, about 3 minutes. Add sliced scallions and sauté until they are translucent, about 3 minutes. Add cooked asparagus and sauté until heated through. Reduce heat to medium, spread the asparagus mixture in a single layer in the skillet. Pour the egg mixture over the asparagus. Cook until the eggs are softly set, tilting skillet and gently running a rubber spatula around the edge to allow uncooked egg to flow underneath, about 4 minutes. Tilt skillet and slide the omelet out onto a plate, folding in half. Cut omelet into wedges and serve.

Per Serving: 302 Cal (57% from Fat, 32% from Protein, 11% from Carb); 24 g Protein; 19 g Tot Fat; 7 g Sat Fat; 2 g Poly Fat; 9 g Carb; 3 g Fiber; 881 mg Sodium; 509 mg Cholesterol