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Omelet Primavera Recipe
|Eggs||8 Small, separated|
|Asparagus||1 Pound, cut diagonally into 1 1/2 inch pieces|
|Small mushrooms||1⁄2 Pound, each cut into quarters|
|Onions||2 Medium, thinly sliced|
|Canned tomatoes||8 1⁄4 Ounce (1 Can)|
Serving size: Complete recipe
Calories 959 Calories from Fat 402
% Daily Value*
Total Fat 45 g69.3%
Saturated Fat 17.7 g88.5%
Trans Fat 0 g
Cholesterol 1318 mg
Sodium 1205.5 mg50.2%
Total Carbohydrates 92 g30.5%
Dietary Fiber 24.6 g98.3%
Sugars 33.5 g
Protein 64 g128.7%
Vitamin A 146.2% Vitamin C 158.3%
Calcium 48.7% Iron 120.8%
*Based on a 2000 Calorie diet
2. In 12-inch oven-safe skillet over medium-low heat, melt 2 tablespoons butter or margarine (1/4 stick); add egg mixture and cook until top is puffy and bottom is golden when gently lifted with a pancake turner, about 3 minutes.
3. Place skillet in oven. Bake until top of omelet is golden and springs back when lightly touched with finger, about 10 minutes.
4. Meanwhile, in 10-inch skillet over medium heat, melt 2 tablespoons butter or margarine (1/4 stick); add asparagus, mushrooms, onions, 3/4 teaspoon salt, 1/2 teaspoon thyme, and 1/8 tea spoon pepper and cook until vegetables are tender-crisp, about 5 minutes, stirring frequently. Stir in tomatoes with their liquid, and sugar. In cup, stir cornstarch and 1 tablespoon water until blended; stir into vegetable mixture. Cook over medium heat, stirring constantly, until mixture thickens slightly.
5. To serve, loosen side and bottom of omelet from skillet; spoon half of vegetable mixture over half of omelet; fold omelet over vegetables. Tilt skillet; with pancake turner, gently slide omelet onto warm platter. Spoon remaining vegetable mixture around omelet.