Asparagus, Brie & Bacon Omelets

Prep: 15 minutes
Cook: 16 minutes • Serves: 4

1.In large skillet, cook bacon over medium-high heat 5 minutes or until starting to brown, stirring occasionally; reduce heat to medium. Add asparagus; cook 3 minutes or until asparagus is tender-crisp and bacon is crisp, stirring occasionally. With slotted spoon, transfer bacon mixture to paper towel-lined plate. Makes about 1 cup bacon mixture.

2.In large bowl, whisk eggs, salt and pepper. Makes about 1-1/3 cups egg mixture.

3.In small, nonstick skillet, melt 1 tablespoon butter over medium heat. Add about 1/3 cup egg mixture; cook 1 minute or until eggs begin to set. Lift edges of omelet with rubber spatula as it cooks, allowing uncooked eggs to run underneath; cook 1 minute or until bottom of omelet is set, but top is still slightly wet. Add 1/4 cup bacon mixture and 2 slices cheese down center of omelet; fold 1 side of omelet towards center over filling, then tilt pan to roll omelet, seam side down, onto plate. Repeat with remaining butter, egg mixture, bacon mixture and cheese to make 3 more omelets. Makes 4 omelets.

4.Serve omelets garnished with chives, if desired.

Approximate nutritional values per serving (1 omelet):
404 Calories, 34g Fat (17g Saturated), 442mg Cholesterol, 774mg Sodium,
3g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 23g Protein

Chef Tip:
Serve omelets with fresh fruit and croissants.

Smart Swaps:
Swap bacon for turkey bacon or mushrooms for a lighter, savory bit.