Directions:
- Place 1/2 tsp olive oil in a non-stick saute pan and heat.
- Add mushrooms and asparagus and saute for 3 minutes.
- Add onions, tomatoes, salsa and cornstarch dissolved in water to form a sauce.
- Heat remaining oil in second non-stick saute pan.
- Add egg subsitute and remaining ingredients.
- Cook until egg is almost set.
- Spoon mushroom mixture onto half of the omelette and fold the other half over.
- Cook for another 3-5 minutes.
- Lift with spatula onto a serving plate.
- Sprinkle with cheddar cheese and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.48 Kcal (1032 kJ) | ||
| Calories from fat | 90.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.07g | 15% | |
|---|---|---|---|
| Cholesterol | 5.95mg | 2% | |
| Sodium | 1340.15mg | 56% | |
| Potassium | 852.62mg | 18% | |
| Total Carbs | 28.66g | 10% | |
| Sugars | 7.87g | 31% | |
| Dietary Fiber | 5.52g | 22% | |
| Protein | 12.92g | 26% | |
| Vitamin C | 22.9mg | 38% | |
| Iron | 3.3mg | 18% | |
| Calcium | 193.9mg | 19% | |
| Amount Per 100 g | |||
| Calories | 50.68 Kcal (212 kJ) | ||
| Calories from fat | 18.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.07g | 15% | |
|---|---|---|---|
| Cholesterol | 1.22mg | 2% | |
| Sodium | 275.54mg | 56% | |
| Potassium | 175.3mg | 18% | |
| Total Carbs | 5.89g | 10% | |
| Sugars | 1.62g | 31% | |
| Dietary Fiber | 1.14g | 22% | |
| Protein | 2.66g | 26% | |
| Vitamin C | 4.7mg | 38% | |
| Iron | 0.7mg | 18% | |
| Calcium | 39.9mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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