Saturday, March 14, 2009
Asparagus and Herb Omelet
2 egg whites
2 tsp of chopped herbs (I used mint and basil)
1/4 cup of steamed chopped asparagus
2 tbsp of feta cheese
Splash of milk or water
Salt and pepper
Pre heat broiler/grill.
Combine eggs and egg whites in a small bowl along with mint, basil, a splash of milk and a pinch of salt.
Coat a non-stick 8-inch sauté pan with cooking spray before adding the egg mixture to the pan.
Once the eggs begin to set gently pull the edges of the omelet towards the center of the pan using a rubber spatula.
As you pull the cooked egg toward the center gently tilt the pan so that the uncooked egg oozes towards the edges of the pan.
Once the omelet is looking set, it will still be wet on top.
Sprinkle your asparagus and feta on one half of the omelet.
Pop it under the broiler for about 45 seconds or until the egg is set.
Remove and fold the egg onto itself to create a half moon.
Hit it with a little pepper and enjoy!