3 Egg Omelet with Asparagus
1 tbls milk
½ serving of Roasted Asparagus with Pine Nuts (10-12 pencil stalks)
3 tbls smoked Gouda, shredded
Preheat 8” saute pan on stove top over medium heat.
Crack eggs in a deep bowl. Add milk and whisk with fork until well blended.
Coat pan with cooking spray and pour eggs carefully into the pan, covering the bottom of the pan evenly. Allow to cook undisturbed until eggs are set. If a “harder” cooked omelet is desired, gently flip it when it’s cooked enough to be manageable.
Heat asparagus in the microwave just until warm, 20-30 seconds. Place in a single layer on half of the omelet, sprinkle with Gouda and fold omelet in half to cover.
Sprinkle with salt and pepper to taste and serve immediately.
1 serving, 430 calories