Healthy Breakfast Omelet

SALMON AND ASPARAGUS OMELET 

SERVES 1
PREP TIME 10 MINUTES
COOKING TIME 10 MINUTES

560 CALORIES | 64 GRAMS PROTEIN | 13 GRAMS CARBOHYDRATES | 28 GRAMS FAT

Ingredients

2.teaspoons extra-virgin olive oil
1/2.small onion, diced
2.asparagus spears, cut into 1-inch pieces
1.(6-ounce) wild Pacific salmon fillet, cut into 1-inch cubes
1.clove garlic, minced
3.pitted Kalamata olives, sliced
1.teaspoon capers
1. Roma tomato, diced
   Salt and ground black pepper, to taste
2.whole eggs, lightly beaten
4.egg whites, lightly beaten, or ¾ cup liquid egg white
substitute

Method 

1 Add oil to a medium nonstick skillet and warm over medium-high
heat. Add onion and asparagus, sauteing for 2 to 3 minutes. Stir
in salmon pieces, lightly browning salmon pieces on all sides.
Add garlic, olives, capers, and tomato; cook for another minute.
2 Add salt, pepper, whole eggs, and egg whites into the pan.
Continually stir for about 1 minute, keeping the edges of the
omelet from browning. Using a spatula, carefully flip omelet and
cook for about 30 seconds. Serve immediate