Omelets Done Yet Another Way

…got this recipe from one of the sponsors at yesterday’s 5 miler, and holy crap is it quite good.

No credit taken for this one. Credit goes to Sauder’s Eggs for this killer asparagus and crab recipe.

I thought about doing tomato and mushrooms, but nah, went with this one instead.

ORIGINAL RECIPE:

* 3 Sauder’s large eggs
* 2 tablespoons milk
* 1 tablespoon butter or margarine
* 1/4 cup blanched asparagus
* 1/4 cup lump crabmeat
* 1/4 cup shredded swiss cheese
* 1 cup prepared Hollandaise sauce
* 1 tablespoon tomato paste

Beat eggs with milk. Pour into warmed small skillet or omelet pan with melted butter. Gently lift edges until egg mixture is cooked and begins to brown. Place asparagus, crab, and cheese over half of the egg surface. Fold egg over. Transfer to warmed plate. Whisk tomato paste into prepared Hollandaise sauce. Pour over omelet. (Sauce recipe is sufficient for 4 omelets).

Makes one serving.

MY SUBSTITUTIONS:

As you all probably know, I am quite the stickler with healthy cooking.

1 I substituted the large eggs for 4-5 tablespoons egg whites.
2 I substituted the butter with extra virgin olive oil.
3 I took 1 vine tomato and threw it in a food processor, then mixed the puree with the Hollandaise sauce.
4 I threw in a little bit of spinach in the mix.

The egg substitution cuts down on a lot of the cholesterol and the oil should add in some of the omega 3s. Also a bit of salt is cut out with the paste swap.

Enjoy!

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