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8 eggs
½ tsp. salt
1 tsp. canola oil
¼ small red onion, diced
¼ c. finely diced red pepper
¼ c. thinly sliced asparagus
1 c. packed baby spinach, chopped
¼ c. red lentils (dry)
4 tsp. finely grated Parmesan
Prepare lentils according to package directions or until they reach desired doneness. Whisk eggs and salt together. Heat a small nonstick skillet over medium-high heat. Saute onion, pepper and asparagus. Add spinach, cooking until wilted. Set aside. Reduce heat to medium-low, add one-fourth of egg mixture to a heated nonstick skillet. Cook until edges are set (two to three minutes). Sprinkle one-fourth of vegetable mixture onto the egg mixture, along with one-fourth of the Parmesan cheese. Use a spatula to fold the omelet onto itself. Slide onto serving plate. Repeat with the remaining egg and vegetable mixtures. If desired, flip omelet to seal edges and develop a golden-brown color. Sprinkle with additional cheese. Serve warm.
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Nutrition Facts
Serving Size 1/4 recipe
Servings Per Container 4
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| Amount Per Serving |
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Calories
210
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Calories From Fat
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% Daily Value *
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Total Fat
11
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17%
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Cholesterol
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Sodium
470
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20%
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Total Carbohydrate
9
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3%
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Dietary Fiber
2
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8%
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Sugars
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Protein
17
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Vitamin A
%
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• |
Vitamin C
%
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Calcium
%
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• |
Iron
2.9%
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| * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,2500 |
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| Total Fat |
Less than |
65g |
80g |
| Saturated Fat |
Less than |
20g |
25g |
| Cholesterol |
Less than |
300mg |
300mg |
| Sodium |
Less than |
2,400mg |
2,400mg |
| Total Carbohydrate |
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300g |
375g |
| Dietary Fiber |
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25g |
30g |
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| Calories per gram: |
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Fat 9 •
Carbohydrate 4 •
Protein 4
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