If you are looking for a twist on the ordinary omelet then this light and fluffy asparagus omelet is a delicious and a healthy alternative.
Serves 1
Ingredients:
- Asparagus – 3-5 thin spears
- Egg whites – 3 / 2 egg whites and 1 complete egg
- Black pepper – 1/8 teaspoon (freshly ground)
- Olive oil – ½ teaspoon
- Cheese wedge – ¾ ounce (individually foil wrapped)
- Red sweet pepper slivers – 1 tablespoon
- Parsley – 1 teaspoon (fresh, snipped)
- Vegetable oil cooking spray
Preparation Method:
- Take a large skillet and coat it with vegetable cooking spray. Add asparagus spears and let them roast on medium flame until they turn crispy and brown.
- Now take a bowl, add egg whites and pepper and beat them just to combine and avoid making the mixture frothy.
- Take an 8 inch skillet; add oil and heat over a medium to high flame.
- Add egg whites into the skillet and turn the heat to medium. Take a spatula and try to lift the egg white edges that are set on the pan.
- Slightly tilt the pan so that the egg white runs under the set egg. Keep doing until the egg is set and appears shiny.
- Arrange the roasted asparagus spears on the half side of the set egg. Top up with cheese.
- Fold the other half over the cheese topped asparagus.
- Gently take the omelet from the skillet onto the plate.
- Spread the asparagus cheese omelet with parsley and red sweet pepper slivers
Nutritional Facts:
- Calories – 116
- Total carbohydrates – 4 gm
- Total fats – 5 gm
- Saturated fats – 1 gm
- Sugars – 3 gm
- Dietary fiber – 1 gm
- Protein – 15 gm
- Cholesterol – 10 mg