Healthy Asparagus Omelette |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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I created this out of the need to find a tasty way to use the leftover asparagus in my refrigerator, and keep it healthy in the process. Ingredients:
2 egg whites |
1/4 cup fat free cheese |
1/2 cup asparagus (roasted with no oil) |
1/4 cup mushroom |
2 sun-dried tomatoes (no-oil added kind) |
Directions:
1. Dice leftover roasted asparagus, mushrooms and sun-dried tomatoes.
2. Put chopped vegetables in a pan sprayed with light cooking spray, heat through.
3. Separate egg whites from yolks and toss the yolks. Whip the egg whites with a hand whisk or fork until frothy. Pour whites onto hot pan. Once it is cooked so it is white, sprinkle on 1/4 cup fat free cheese and vegetables. Add salt and pepper to your taste.
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