When your Basic Egg White Omelet is cooked but still creamy, place healthy asparagus in the center and leave on the heat for a second longer.
Heat a tiny amount of oil in a non-stick omelet pan. Beat the egg whites with a fork and add the chives, salt and ground pepper.
In a separate pan, toss asparagus in some oil until heated through, then season with salt and ground pepper. Set aside and keep warm. Pour the egg white into the oiled omelet pan and, with a fork, quickly draw the edges to the center, so the omelet cooks evenly.
When cooked but still creamy place the asparagus in the center and leave on the heat for a second longer. With a fork fold the omelet towards the far lip of the pan, giving the pan a light tap to loosen the omelet. Slide out onto a warm plate.
Recipe makes 1 serving.
Bonus Recipe: Egg-White Omelet With Vegetable-Cheddar Filling
Add some pizzazz once you've mastered the basics with the Basic Egg White Omelet!
3 large egg whites
1 teaspoon water
2 teaspoons chopped fresh dill (optional)
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup loosely packed thinly sliced fresh spinach
1 plum tomato, chopped
2 tablespoons shredded nonfat Cheddar cheese
Vegetable cooking spray
Whisk egg whites, water, dill (if using), salt, and pepper together in a medium bowl until soft peaks form. Toss spinach, tomato, and Cheddar together in a small bowl.
Lightly coat an omelet pan or small skillet with cooking spray and heat over medium heat 1 minute. Pour egg mixture into pan and cook until eggs begin to set on bottom.
pread filling over half of omelet, leaving a 1/2-inch border and reserving 1 tablespoon mixture for garnish. Lift up omelet at edge nearest handle and fold in half, slightly off-center, so filling peeks out. Cook 2 minutes. Slide omelet onto a serving plate and garnish with reserved filling.
Recipe makes one serving.
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