Categories: Egg dishes
Ingredients
- 12-14 (about 3/4 lb.) medium to large asparagus
- 1 can (4 oz.) sliced mushrooms, drained
- 1/4 cup fat-free grated Parmesan cheese
- 1 3/4 cups low cholesterol egg substitute OR 7-8 large eggs
- nonstick cooking spray
- 1/2 cup chopped walnuts
- 1/3 cup chopped roasted, peeled red peppers, drained
- salt and pepper to taste
- 1 Tbsp. Dijon-type mustard
- 1 1/2 cups nonfat cottage cheese
Directions
- Cut the asparagus into 1 inch pieces; you should have approximately 2- 2 1/2 cups. Coat a large skillet with nonstick cooking spray and place over medium-high heat. Add the asparagus and stir and toss frequently for 4-5 minutes. Add the walnuts and stir for 1 minute longer. Stir in the cheese, season with salt and pepper to taste, if desired. Set the filling aside until you stack the omelets.
- In a bowl or large measuring cup, whisk together the egg substitute or whole eggs, mustard and tarragon. Season with salt and pepper, if desired.
- You will need three flat omelets. To make each one, coat a 9 or 10-inch nonstick skillet with nonstick cooking spray and place over medium-high heat; heat the pan for 1 minute. Add about 1/2 cup of the egg mixture. Stir with a spatula as you gently tilt the pan over the heat, letting the uncooked mixture on top flow to the edges and underneath. Keep the omelet as round and as flat as you can, but don’t worry if it isn’t perfectly shaped. In 1-2 minutes, when the eggs are set, slide the omelet out of the pan and onto a serving platter, pushing it back into shape with a spatula if necessary.
- Spread with 3/4 cup of cottage cheese, then top with about 2/3 cup of cottage cheese, then top with about 2/3 cup of the filling. Make a third omelet, stack it on the others and top it with the remaining asparagus and walnut filling. Refrigerate if not serving within 30 minutes.
- To serve, cut into wedges, as you would a pie.