Asparagus Omelets With Goat Cheese
Makes 4 omelets, 2 Protein boxes and ½ Carbohydrate box per serving
Ingredients
| 1 cup | Liquid Egg Substitute |
| 4 | Eggs |
| ¼ cup | Fat-free Milk |
| 2 Tbsp | Chopped Scallions |
| 2 Tbsp | Chopped Fresh Thyme Leaves |
| 2 Tbsp | Chopped Parsley |
| ½ tsp | Ground Black Pepper |
| ⅛ tsp | Salt |
| ½ lb | Asparagus, trimmed and cut into 1″ pieces |
| ¼ cup | Water |
| 4 Tbsp | Crumbled Reduced-fat Goat Cheese |
| Chives, for garnish |
Instructions
In a medium bowl, whisk together egg substitute, eggs, and milk. Stir in scallions, thyme, parsley, pepper, and salt.
Place asparagus and water in a large microwaveable bowl. Cover with vented plastic wrap and microwave on high power for 4 minutes, or until tender. Stop and stir after 2 minutes. Drain, pat dry, and add to egg mixture.
Heat a medium nonstick skillet coated with cooking spray over medium heat. Pour one-quarter of the egg mixture into the skillet, allowing it to cover the bottom of the pan.
Cook for 2 to 3 minutes, or until the bottom just begins to set. Sprinkle with 1 tablespoon of cheese. Add one-quarter of the asparagus pieces. Cook for 5 minutes, or until eggs are almost set.
Using a large spatula, fold omelet in half. Cook for 3 minutes, or until the omelet is golden and the cheese is melted. Turn onto a plate and keep warm.
Coat the skillet with the cooking spray and repeat the process with the remaining ingredients to make 3 more omelets. Garnish with chives.
