Sunday, June 27, 2010

Asparagus Omelet with Polenta Crust

This didn't turn out. The polenta "crust" was like porridge (but good). I probably won't make it again.

**Note added later**. It was better reheated in the microwave the next day. The polenta had solidified into a more crust like consistency and the asparagus was softer. It was good, but I still don't know that I'll go through the trouble of making it again.

  • 3 cups water, plus 1 bouillon cube
  • 3/4 cup yellow cornmeal
  • 1 T fresh dill or 1 teaspoon dry (I left this out)
  • 1 tsp black pepper

  • 3/4 lb fresh asparagus, trimmed and cut into pieces
  • 1/2 green pepper (I omitted)
  • Most of 1 zucchini (I omitted b/c I didn't have)
  • 4 egg beaters (1 cup)
  • 1/2 c almond milk (or Fat free milk)
  • 2 TBSP minced onion
  • 1-1/2 tsp salt
  • 1 tsp fresh ground pepper
  • 3/4 c fat free cheddar or mozzarella cheese

  1. Bring broth to a boil, whisk in cornmeal slowly. Reduce heat and simmer 30 minutes; stir frequently the first four minutes, then mix every few minutes, always stirring in the same direction. When the polenta pulls away from the side of the pot, it's done. Add pepper and mix. Spread polenta evenly in a pie pan.
  2. Snap off the bottoms of each asparagus. Cut into two-inch pieces and blanch for three minutes in boiling water. Clean and cut green pepper and zucchini. Whisk together eggs beaters and milk, onion, salt, and pepper. In bottom of shell, place peppers and asparagus. Top with cheese. Pour egg mix over all and bake at 375F for 40 minutes.
Makes 4 servings

Calories 177
Fat .5g
Cholesterol 4.5mg
Sodium 1000mg
Potassium 323mg
Carbs 25g
Fiber 4g
  1. Protein 18g

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