Egg White Omelet with Seared Asparagus
Ingredients
The omelet
-
6
egg whites
egg whites
-
1
teaspoon
olive oil
-
1
tablespoon
freshly grated Parmesan cheese
-
Salt
salt
-
Pepper
pepper
The asparagus
Instructions
- Separate the egg whites from the yolks if using whole eggs.
- Strain the egg whites through a fine mesh strainer into a bowl.
- Beat the strained egg whites until foamy.
- Heat olive oil in a nonstick frying pan over medium-high heat.
- Add asparagus to the pan and sear for about 5 minutes until charred, then turn and cook for another 2-3 minutes.
- Remove the asparagus from the pan and set aside.
- Pour the egg whites into the hot pan and let set for about 1 minute.
- Lift the edges of the omelet to allow uncooked egg whites to flow underneath.
- Once mostly set, sprinkle Parmesan cheese on top and place the asparagus in the center.
- Fold one-third of the omelet over the asparagus and roll it to encase it.
- Slide the omelet onto a plate and top with salt, pepper, and extra Parmesan.
- Serve immediately.
Nutrition Facts (estimated)
Servings
1 serving
Calories
183
Total fat
6g
Total carbohydrates
8g
Total protein
25g
Sodium
382mg
Cholesterol
3mg
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