Low Carb Breakfast
Asparagus and Bacon Omelet
Asparagus and Bacon Omelet
Serves: 1 Prep Time: 2 minutes Total Time: 10 minutes
An omelet is a satisfying meal to start the day, and will give you staying power until your midmorning snack. Although cooking a low-fat omelet may seem complicated at first glance, it will quickly become second nature.
Calorie: 198, Proteins: 24 g, Total Fat: 9 g, Fiber: 3 g.


1/4 cup water 1 tbsp water 1 tsp extra-virgin olive oil 10 stalks asparagus trimmed and chopped 2 slices canadian bacon diced (1 oz.) 1/4 cup shredded reduced-fat cheddar cheese 1 dash salt 1 dash freshly ground pepper (or to taste) 2 medium egg whites


Bring asparagus and 1/4 cup water to a boil in a small nonstick skillet over medium-high heat. Cover and cook until the asparagus is slightly softened, about 2 minutes. Uncover and continue cooking until the water has evaporated, 1 to 2 minutes.

Add Canadian bacon and oil to the pan and stir to coat. Beat the eggs in a separate bowl and then pour it in the pan, reduce heat to medium-low and continue cooking, stirring constantly with a heatproof rubber spatula, until the egg is starting to set, about 20 seconds. Continue cooking, lifting the edges so the uncooked egg will flow underneath, until mostly set, about 30 seconds more.

Sprinkle cheese, salt and pepper over the omelet. Lift up an edge of the omelet and drizzle the remaining 1 tablespoon water under it. Cover, reduce heat to low and cook until the egg is completely set and the cheese is melted, about 2 minutes. Fold over using the spatula and serve.

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