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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Steam the asparagus just until tender-crisp (3-5 minutes); drain. | 2. Sauté mushrooms & garlic in reserved bacon grease until cooked and moisture has evaporated (about 2 minutes). | 3. In a medium bowl, beat together the eggs, cottage cheese, salt, and pepper until completely blended. | 4. Coat an 8-inch nonstick skillet with cooking spray. | 5. Heat the skillet over medium-high heat until just hot enough to sizzle when a drop of water is added; pour in the egg mixture. | 6. With an inverted pancake turner, lift the edges as the mixture begins to set to allow the uncooked portion to flow underneath. | 7. When the top is set, fill one half of the omelet with the asparagus, mushrooms, bacon, and cheese. | 8. With the pancake turner, fold the omelet in half over the filling. | 9. Slide onto a plate, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus	2		trimmed cut	181.4372	35.1988	19.9581	1.0886
bacon	2	slices	cooked crumbled	233.52	0.7168	7.0672	22.2264
bacon grease	1/2	tablespoon		57.8565	0.0	0.0	6.4178
mushroom	1/4	cup	chopped	-	-	-	-
garlic clove	1/2	teaspoon	minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
egg	2			143.0	0.72	12.56	9.51
cottage cheese	2	tablespoons	fat	25.725	0.8872	2.9189999999999996	1.1288
salt	1/8	teaspoon		-	-	-	-
pepper	1/16	teaspoon		0.3608	0.0919	0.0149	0.0047
cooking spray				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.