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Ingredients
- 1/2 lb asparagus, tough stems trimmed off
- 4 x Large eggs, beaten
- 1 tsp chopped fresh dill
- 1 Tbsp. whipping cream
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp. butter
- 1/2 c. shredded fontina cheese (2 ounces)
Directions
- Place asparagus in a 10 inch skillet with water to cover. Bring to boil.
- Reduce heat to medium and cook 5 min or possibly till asparagus are tender. Drain and set aside.
- Dry skillet. Beat Large eggs with dill, cream, salt and pepper. Heat butter in skillet. Pour in egg mix and heat till Large eggs are almost set, 1 to 2 min.
- Lift up cooked egg to allow raw egg to flow to bottom of skillet and cook. When omelet is glistening and slightly undercooked, sprinkle with cheese and top with asparagus spears. Cook 1 minute longer. Fold omelet in half and ease from skillet. Cut in half.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 402g | |
| Calories 671 | |
| Calories from Fat 476 | 71% |
| Total Fat 53.64g | 67% |
| Saturated Fat 27.28g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 948mg | 316% |
| Sodium 1380mg | 57% |
| Potassium 564mg | 16% |
| Total Carbs 7.8g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.64g | 3% |
| Protein 41.76g | 67% |
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