Basic Egg White Omelet
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Ingredients: |
Directions:
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.
See also:
Spinach Tomato and Feta Omelet
Vegetable Omelet
Sweet Fruit Omelet Recipe
Western Omelet
Spanish Omelet
Chinese Egg White Omelet
Puffy Omelet Paleolithic Recipe
Cheese and Vegetable Omelet Low Fat Recipe
Spring Omelet Low Calorie Recipe
Microwave Cheese Omelet Low Carb Recipe
Light Lemony Omelet
Gourmet Greek Omelet Healthy Recipe
Creamy Peach Omelet Diabetic Recipe
Egg White Omelet with Mushrooms, Peppers and Herbs
Omelets! (Article and recipes)
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