Cultivate Michigan

Recipe: Asparagus Omelet

May 1, 2014

This asparagus omelet showcases a Michigan seasonal favorite and makes for a delightful breakfast or lunch.

• Share
• Tweet
• Save
• Share
• Print
• Email

Ingredients

• 2 eggs
• 4 egg whites
• Cooking spray
• 1 cup thinly sliced fresh Michigan asparagus plus tips
• 1 thinly sliced green onion
• 1/8 teaspoon lemon pepper
• 1/8 teaspoon dill weed
• 1/8 teaspoon finely chopped fresh chives
• 2 tablespoons fat-free cheddar cheese
• 1 tablespoon fat-free sour cream

Instructions

Recipe provided courtesy of Sparrow Hospital 

Directions

In a small mixing bowl, whip together egg whites, eggs, lemon pepper, dill and chives. 

Spray a small, non-stick sauté pan with cooking spray. Sauté asparagus and green onions on medium heat until tender. Remove from heat. Add sour cream, warm gently and set aside.

Spray another small, non-stick sauté pan with cooking spray. Add egg mixture. Let eggs firm up slightly on the bottom of the pan. Using a spatula, lift eggs slightly until the liquid part of the eggs runs under the already cooked eggs. Repeat until most of the liquid has run under the firm (cooked) layer and then flip.

After eggs are flipped, add asparagus mixture and the cheddar cheese, fold in half and cut into two servings.