Recipe: Asparagus Omelet
This asparagus omelet showcases a Michigan seasonal favorite and makes for a delightful breakfast or lunch.
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Number of Servings: 2
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.