Asparagus and chive omelette

2 - 4
PersonalPoints™ per serving
Total Time
10 min
5 min
5 min
This quick 10-minute omelette recipe calls for liquid egg substitute, but you can use 2 whole eggs instead if that's what you have on hand; just keep in mind that this may change the nutritional value. The omelette is flavored with Swiss cheese, asparagus, green peas, and sweet red peppers for a savory breakfast or brunch. Sprinkle with fresh chives right before serving. We find that the easiest way to chop chives is to snip them with kitchen scissors, as they make nice sharp cuts. Hold the chives over a small cup so that the pieces fall into it as you snip.


Regular liquid egg substitute

½ cup(s)

Table salt


Black pepper


Canola oil

1 tsp

Low-fat Swiss cheese

¼ cup(s), shredded

Uncooked asparagus

¼ cup(s), chopped

Frozen green peas

¼ cup(s), thawed

Sweet red pepper(s)

¼ cup(s), chopped

Uncooked scallion(s)

2 Tbsp, or chives, fresh and chooped


  1. Beat the egg substitute, salt, and black pepper in a medium bowl until frothy.
  2. Heat the oil in a medium nonstick skillet over medium heat. Pour in the egg mixture and swirl to coat the pan. Cook, stirring gently, until the underside is set, about 1 minute.
  3. Sprinkle the Swiss, asparagus, peas, and bell pepper over half of the omelette. Fold the unfilled half of the omelette over to enclose the filling. Cook until the cheese is melted, about 2 minutes.
  4. Slide the omelette onto a plate and sprinkle with the chives. Yields 1 omelette per serving.