- 1 lb. asparagus, trimmed
- 1/8 tsp. coarsely ground black pepper
- 1 C. Gruyere cheese, shredded
- 8 lg. eggs
- 1/2 tsp. salt
- 1/2 C. cold water
- 5 tsp. butter or margarine
Prepare filling: In deep 12-inch skillet, heat 1 inch water to boiling over high heat. Add asparagus; heat to boiling. Reduce heat and simmer, uncovered, just until tender, about 5 minutes. Drain and rinse with cold running water. Drain. Sprinkle pepper over cheese.
To make omelets: in medium bowl, with wire whisk, beat eggs, salt and cold water. For each omelet, in nonstick 8-inch skillet, melt 1 teaspoon butter over medium-high heat. Pour in 1/2 cup egg mixture; cook, gently lifting edge of eggs with heat-safe rubber spatula and tilting pan to allow uncooked eggs to run underneath, until eggs are set, about 1 minutes. Sprinkle one-fourth of asparagus spears. Fold unfilled half over half over fillintg and slide onto warm plate. Repeat with remaining butter, egg mixture and filling. If desired, keep omelets warm in 200 degree oven until all omelets are cooked.
Each omelet: About 310 calories, 23g protein, 3g carbohydrate, 25g total fat (11g sat.), 467mg cholesterol, 528 sodium.