Open-Faced Asparagus Omelette
|Olive oil||2 Tablespoon|
|Sliced mushrooms||3 Cup (48 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Canned green asparagus tips||12 Ounce, drained|
|Shredded mozzarella cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
In large skillet with ovenproof handle, heat 1 tbsp (15 mL) each of the butter and oil over high heat; cook mushrooms and garlic, stirring often, for about 2 minutes or until mushrooms are softened.
With slotted spoon, remove to bowl and set aside.
Drain liquid from skillet; heat remaining butter and oil over medium heat, swirling to coat pan.
Combine eggs, parsley and pepper; pour into skillet.
Cover and cook over medium-low heat for 5 to 7 minutes or until top is almost set.
Sprinkle with mushroom mixture; arrange asparagus like spokes of wheel on top.
Sprinkle with mozzarella, then Parmesan.
Broil until cheese melts and is lightly browned.
Calories 396 Calories from Fat 285
% Daily Value*
Total Fat 32 g49.5%
Saturated Fat 13.1 g65.3%
Trans Fat 0 g
Cholesterol 468.1 mg156%
Sodium 462.2 mg19.3%
Total Carbohydrates 4 g1.5%
Dietary Fiber 0.97 g3.9%
Sugars 2 g
Protein 24 g47.1%
Vitamin A 35.4% Vitamin C 29.6%
Calcium 30.1% Iron 15.3%
*Based on a 2000 Calorie diet