CREAM CHEESE ASPARAGUS OMELET

Cream Cheese Asparagus Omelet image

Jane Cain, Junction City, Ohio

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

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Ingredients

4 fresh asparagus spears, trimmed
2 teaspoons butter
1 cup egg substitute
1/4 cup reduced-fat sour cream
2 teaspoons dried minced onion
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 ounces reduced-fat cream cheese, cut into 1/4-inch cubes

Steps:

In a large skillet, bring 1/2 in. of water and asparagus to a boil; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large nonstick skillet, melt butter over medium-high heat. In a small bowl, whisk the eggs, sour cream, onion, salt and pepper flakes. Pour into skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. , When the eggs are set, place cream cheese and asparagus over one side; fold omelet over filling. Cover and let stand for 1-1/2 minutes or until cheese is melted. Slide onto a plate; cut in half.

Nutrition Facts : Calories 215 calories, Fat 12g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 715mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges