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Garden Omelet
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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.
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
Cholesterol
Sodium
470
20%
Total Carbohydrate
9
3%
Dietary Fiber
2
8%
Sugars
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
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