Make Ahead Omelets
12 large EGGS 1/2 cup water 1/2 tsp. salt 1/4 tsp. pepper 3/4 cup finely shredded Italian cheese blend 2 cups cooked asparagus pieces 6 slices bacon, cooked, crumbled
Yields: 6 servings
- Nutritional Information
Per serving: 1/6 of a recipe (one omelet with cheese only)
Total fat: 13 g
Saturated fat: 5 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 4 g
Cholesterol: 382 mg
Sodium: 431 mg
Carbohydrates: 2 g
Fiber: 0 g
Sugar: 0 g
Protein: 16 g
Vitamin A: 160 mcg
Vitamin D: 2 mcg
Folate: 47 mcg
Choline: 294 mg
Calcium: 157 mg
Iron: 2 mg
Potassium: 139 mg
This recipe is an excellent source of protein and choline, and a good source of vitamin A, vitamin D and folate.
BEAT eggs, water, salt and pepper in blender or large bowl until blended.
COAT 6- to 8-inch nonstick omelet pan or skillet with cooking spray. HEAT over medium-high heat until hot. POUR in 1/2 cup egg mixture. Mixture should set immediately at edges.
Gently PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.
When top surface of eggs is thickened and no visible liquid egg remains, PLACE 2 Tbsp. cheese on one side of the omelet; ADD one-sixth of the fillings if desired. FOLD omelet in half with turner. With a quick flip of the wrist, TURN pan and INVERT or SLIDE omelet onto plate.
REPEAT to make five more omelets. REFRIGERATE omelets, covered. To serve, REHEAT omelets, covered in the microwave on high 1 to 1 1/2 minutes or until hot.
- Create your combo and invent your own fillings—try bacon, asparagus and Italian cheeses or diced ham, bell peppers, onions and cheddar.
- Prepare filling first. Plan on 1/3 to 1/2 cup filling per omelet. Raw foods should be cooked. Pieces should be small to prevent tearing the omelet when it’s folded.