Asparagus Goat Cheese Omelettes

Asparagus Goat Cheese Omelettes Author: Canadian Living Credits: Asparagus Goat Cheese Omelettes

Just one serving of this filling omelette gives you 80 per cent of your RDI for folate, a B vitamin that helps prevent anemia.

  • Portion size 4 servings

Ingredients

  • 8 eggs
  • 4 teaspoons butter
Filling:
  • 1 bunch (about 1lb/500g) asparagus
  • 1 tablespoon extra-virgin olive oil
  • 3 green onions sliced
  • 1 tablespoon chopped fresh tarragon
  • 4 oz goat cheese crumbled

Method

Filling: Snap off woody ends of asparagus. In large skillet, heat oil over medium heat; cook asparagus and green onions, stirring occasionally, until tender, about 3 minutes.

Stir in tarragon; cook for 1 minute. Transfer to bowl.

In separate bowl, whisk together eggs, salt, pepper and
2 tbsp (25 mL) water just until blended but not frothy.

In 8-inch (20 cm) nonstick skillet, melt 1 tsp (5 mL) of the butter over medium heat. Add one-quarter of the egg mixture; cook until almost set, gently lifting edge with spatula to allow uncooked eggs to flow underneath, about 3 minutes.

Place one-quarter of the vegetable mixture on half of
omelette; sprinkle with one-quarter of the cheese. Fold in half; cook for 1 minute. Slide onto plate. Repeat with remaining ingredients.

Nutritional facts Per serving: about

  • Sodium 410 mg
  • Protein 20 g
  • Calories 306.0
  • Total fat 23 g
  • Potassium 346 mg
  • Cholesterol 396 mg
  • Saturated fat 10 g
  • Total carbohydrate 5 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 80.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 35.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Asparagus Goat Cheese Omelettes

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