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Add a photoServings: 6
Ingredients
- 10 ounce asparagus cut into pcs
- 6 lrg Large eggs
- 1/3 c. finely-grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 4 x bacon slices cut into 1/2" pcs
- 4 x green onions, white parts only thinly sliced
Directions
- Steam asparagus till crisp-tender, about 5 min. Drain.
- Whisk Large eggs, grated Parmesan cheese, 1/2 tsp. salt and 1/4 tsp. pepper in large bowl to blend well.
- Saute/fry bacon pcs in heavy large nonstick skillet over medium-high heat till golden, about 3 min. Add in sliced green onions and saute/fry till onions are translucent/soft, about 3 min. Add in cooked asparagus; saute/fry till heated through.
- Reduce heat to medium. Spread asparagus mix in single layer in skillet. Pour egg mix over asparagus. Cook till Large eggs are very softly set, tilting skillet, gently running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 4 min.
- Tilt skillet and slide omelet out onto plate, folding omelet in half. Cut omelet into wedges and serve.
- This recipe yields 6 servings as an appetizer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 6 servings | |
| Calories 191 | |
| Calories from Fat 137 | 72% |
| Total Fat 15.24g | 19% |
| Saturated Fat 5.4g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 226mg | 75% |
| Sodium 511mg | 21% |
| Potassium 190mg | 5% |
| Total Carbs 2.41g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.12g | 1% |
| Protein 11.31g | 18% |
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