Asparagus and Chive Omelette

4
2
2
Smartpoints value per serving
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
1
Difficulty
Easy
We find that the easiest way to chop chives is to snip them with kitchen scissors as they make nice sharp cuts.

Ingredients

regular liquid egg substitute

½ cup(s)

table salt

tsp

black pepper

tsp

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

Instructions

  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.

Notes

Hold the chives over a custard cup so the pieces fall into it as you snip.

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