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Garden Omelet

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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.

Nutrition Facts
Serving Size 1/4 recipe
Servings Per Container 4
Amount Per Serving
Calories  210 Calories From Fat 
% Daily Value *
Total Fat  11 17%
Saturated Fat 
Trans Fat   
Sodium  470 20%
Total Carbohydrate  9 3%
Dietary Fiber  2 8%
Protein  17  
Vitamin A   % Vitamin C   %
Calcium  % Iron  2.9%
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
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   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4