Recipe By Ellen, shared by Deb R.
Serving Size: 1
3 large eggs
2 tablespoons heavy cream
1 tablespoon butter
3 ounces portobello mushroom -- sliced
3 ounces asparagus
3 ounces swiss cheese -- shredded
1 tablespoon hollandaise sauce
Mix the basic omelet: eggs, cream, a little water if desired.
Melt butter in omelet pan, cook egg mixture, lifting edges so that liquid can flow under.
When eggs are cooked, add mushroom, asparagus and 2 ounces of cheese (reserve 1 asparagus spear for garnish). Fold omelet and cook until eggs are set and vegetables are warm.
Garnish with 1 tablespoon of prepared hollandaise sauce, 1 ounce shredded swiss and remaining asparagus spear.
Per Serving (excluding unknown items): 767 Calories; 61g Fat (70.8% calories from fat); 44g Protein; 12g Carbohydrate; 2g Dietary Fiber; 715mg Cholesterol; 622mg Sodium. Exchanges: 5 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 8 1/2 Fat; 0 Other Carbohydrates.