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Ingredients
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
 
Directions
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.