Asparagus and Chive Omelet
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Nutrition Facts Canadian
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1 omelet 324g Total Servings: 1
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol
770mg
256%
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Carbohydrate / Glucides
8g
2%
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70%
Vitamin A / Vitamine A
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15%
Vitamin C / Vitamine C
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7%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 omelet 324g Total Servings: 1
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| Amount Per Serving |
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| Vitamin A 70% |
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Vitamin C 15% |
| Calcium 35% |
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Iron 20% |
| Thiamine 5% |
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Riboflavin 7% |
| Niacin 2% |
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Folate 30% |
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* Based on a 2000 calorie diet
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Prep time
5 mins
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Cook time
10 mins
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Total time
15 mins
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Ingredients
3 large eggs (168 g)
2 tbsp milk 2% (30 g)
6 asparagus spears (72 g)
1 tsp chili flakes (2 g)
¼ cup grated asiago cheese (24 g)
2 tbsp chopped fresh chives (5 g)
½ tsp salt (2 g)
1 tsp black pepper (2 g)
1 tbsp butter (15 g)
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Directions
- In a small bowl whisk together eggs, milk, salt, pepper and chili pepper flakes. Set aside.
- Cut tops of asparagus off and set aside (use for garnish). Chop remainder of asparagus stems and chives.
- In a small skillet, heat butter until melted over medium heat. Sauté cut asparagus (tops and stem) and chives until tender (approx. 5 minutes).
- Remove asparagus tops and set aside (for garnish).
- Add beaten eggs to veggie skillet. As eggs begin to set, lift edges letting uncooked egg flow underneath. Cook until egg is cooked (flipping once).
- Top cooked egg with grated cheese and fold in half or leave open faced. Top with asparagus spears.
- Serve immediately with your favourite Kinnikinnick Bread.
Yields 1 serving
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