Try this....
Asparagus omelette
Healthy egg white omelette, low in fat and colesterol and “heartburn-free”
Serves 1
110g trimmed asparagus (spinach or broccoli can also be used)
Salt and black pepper
3 large/ 4 medium egg whites
Teaspoon fresh chopped parsley
Steam the asparagus for 8 minutes or until tender. Drain and season to taste.
Whisk the egg whites until they are frothy, but stil pourable.
Heat the spray oil in a small frying pan. Pour in the egg whites and cook over a low heat until the bottom is firm.
Slide the omelette on to a plate, then place the asparagus in the pan and the omelette on top, uncooked side facing down. Cook for another few minutes until the bottom of the omelette has set and the asparagus is golden brown.
Serve asparagus side up.
Interesting Note: Asparagus is an extremely effective treatment for indegestion, and unlike drugs has no side effects.
posted by Elmari @ 5:04 AM
1 Comments:
I find using Egg Beaters or one of the egg substitutes--which are usually 99% egg whites--make better omelets than separating whites from whole eggs. But asparagus, broccoli, or spinach are super in those omelets.
I start, however, by sauteing 6 or 7 cloves of garlic; adding the asparagus, broccoli, or spinach; and then the eggs. I follow that by adding non-dairy soy cheese (I'm a near-vegetarian trying to keeping blood cholesterol down by not eating real cheese--whenever it' up, it's because I've been eating real cheese.)
I top it with a hot salsa, serve with sweet potato homefries and onions, and--not so much in the last year or so--wash it down with a Guinness Extra.
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