This easy asparagus-and-bacon omelet starts in a skillet on the stovetop and finishes in the oven. No folding or flipping required.
What You Need
Original recipe yields 2 servings
2 Tbsp. KRAFT Lite Zesty Italian Dressing
1/4 cup chopped onion s
5 fresh asparagus spears, chopped
4 egg s
1 plum tomato, chopped
1/4 cup OSCAR MAYER Turkey Bacon Bits
2 tsp. chopped fresh thyme
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
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Let's Make It
Heat oven to 350°F.
Heat dressing in small ovenproof nonstick skillet on medium-high heat. Add onions and asparagus; cook 3 min., stirring occasionally.
Meanwhile, whisk eggs in medium bowl. Stir in tomatoes, bacon bits, thyme and 1/4 cup cheese. Pour into skillet; cook, without stirring, 3 to 4 min. or until edges begin to set. Sprinkle with remaining cheese.
Bake in skillet 20 min. until center is set. Let stand 5 min.; cut into wedges to serve.
Serve with whole wheat toast to round out the meal.
If you don't have asparagus on hand, use chopped broccoli florets or frozen mixed vegetables.
How to Ovenproof Your Skillet
Cover skillet handle with a double-layer of foil before putting it in the oven.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.