Springtime Layered Omelette

This omelette layer 'cake' features a different vegetable in each layer and is as delicious as it looks.

  • Prep time: 20 min
  • Makes: 6 servings
  • Cook time: 10 min

Nutritional Information

PER SERVING

  • Calories
    .
    103
  • Fat
    .
    4 g
  • Saturated Fat
    .
    2 g
  • Cholesterol
    .
    12 mg
  • Carbohydrates
    .
    6 g
  • Fibre
    .
    3 g
  • Sugars
    .
    3 g
  • Protein
    .
    12 g
  • Sodium
    .
    386 mg
  • Potassium*
    .
    190 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

2 cup / 500 g Egg Creations Fat Free Garden Vegetable, well shaken and divided
1/2 cup / 125 ml chopped and blanched asparagus
1/2 cup / 125 ml finely chopped red pepper
1/3 cup / 75 ml green peas, thawed if frozen
1/2 cup / 125 ml plain, fat-free Greek yogurt
1/4 cup / 50 ml softened cream cheese
1/4 cup / 50 ml each finely chopped basil leaves and green onion
1 tsp / 5 ml finely grated lemon zest
1/4 tsp / 1 ml each salt and pepper (approx.)
1 1/2 cup / 375 ml baby arugula
1 tsp / 5 ml each extra virgin olive oil and lemon juice

Directions

  1. Spray an 8-inch (20 cm) nonstick skillet with cooking spray*; set over medium heat. Pour in about 2/3 cup (150 mL) of the eggs. Cook, stirring, for 1 minute or until just beginning to set. Swirl the pan to coat evenly. Sprinkle the asparagus over the top. Cook, covered, for 2 minutes or until set. Loosen the edges and transfer to a plate. Repeat with remaining egg, red pepper and peas to make 2 additional omelettes.

  2. Meanwhile, stir the yogurt with the cream cheese, basil, green onion, lemon zest, salt and pepper until smooth. Spread half of the yogurt mixture onto two of the omelettes. Stack the omelettes on top of each other with the 'unfrosted' omelette on top. Serve immediately or cover and reserve in the refrigerator for up to 4 hours.

  3. Just before serving, toss the arugula with the oil and lemon juice; season with salt and pepper to taste. Pile the salad onto the center of the omelette stack. Slice into wedges.

Tips

  1. To blanch the asparagus, cook in boiling, salted water for 3 to 4 minutes. Rinse under cold water to stop the cooking process.

  2. Change the vegetables in the omelettes to suit your taste; try using mushrooms, spinach or zucchini.

Gluten Free

  1. Grease 8-inch (20 cm) non-stick skillet with vegetable oil.

This recipe was made with:

Egg Creations Fat Free Garden Vegetable

An even more delicious way to eat your vegetables.

Learn More

Tips: Cooking

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