Asparagus and Chive Omelette
- Total Time
We find that the easiest way to chop chives is to snip them with kitchen scissors as they make nice sharp cuts.
regular liquid egg substitute½ cup(s)
table salt⅛ tsp
black pepper⅛ tsp
canola oil1 tsp
low-fat Swiss cheese¼ cup(s), shredded
uncooked asparagus¼ cup(s), chopped
frozen green peas¼ cup(s), thawed
sweet red pepper(s)¼ cup(s), chopped
uncooked scallion(s)2 Tbsp, or chives, fresh and chooped
- Beat the egg substitute, salt, and black pepper in a medium bowl until frothy.
- 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.
- 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.
- Slide the omelette onto a plate and sprinkle with the chives. Yields 1 omelette per serving.