4. Asparagus-Cheese Omelet
What you need:
- 5 thin spears of asparagus
- 3 egg whites
- ½ tsp of olive oil
- 1 ounce of cheese of your choice
- Sweet pepper cut into slivers
- Tsp of parsley
To make:
Coat a large skillet with some cooking spray. Add the asparagus to the skillet and cook until they are crisp-tender and browned slightly. Turn the asparagus occasionally during the cooking process. Cover with some foil and set aside. In a bowl, mix the egg whites with some pepper. Heat oil in an 8-inch skillet over medium heat.
Add the egg whites to the skillet. Reduce heat. As the eggs begin to set, lift up the edges carefully and let the uncooked part run under. Continue until the egg is fully set and still shiny. Arrange the asparagus on half of the eggs and then top with cheese. Fold the other half of the egg over the top. Top the omelet with the sweet peppers and some parsley. Serve hot.