Asparagus and Mushroom Omelettes
Just one yolk and plenty of egg whites makes a fluffy, healthy omelet. Yum!
Ingredients
- 1 egg
- 5 egg whites
- 1 tbsp minced chives
- 2 tbsp water
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 2 tbsp margarine
- 1/4 cup finely chopped and cooked asparagus
- 1/2 cup finely chopped mushrooms
- 1/4 cup finely chopped ripe tomato
- 1/4 cup finely chopped parsley
Instructions
- In a medium-size bowl, combine the egg, egg whites, chives, garlic powder, water and pepper; whisk briskly to fully combine.
- Melt 1/2 tablespoon of the margarine in a heavy 7-inch skillet over moderately high heat. Add 1/4 each of the asparagus and mushrooms and cook, stirring for 3 minutes.
- Add 1/4 of the egg mixture (about 1/2 cup), shake and swirl the skillet over the heat for 30 seconds; then let the omelet cook, undisturbed for 30 seconds more or until the edges and bottom are set.
- With a spatula, either fold the omelet in half or roll it to the edge of the pan and invert it onto a heated plate. Make 3 more omelets in the same way. Top each omelet with the chopped tomato and sprinkle with the parsley, dividing the total amount evenly.
Notes
Just one yolk and plenty of egg whites makes a fluffy, healthy omelet.
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Nutrition
Serving: 1gCalories: 98kcalCarbohydrates: 2gProtein: 6gFat: 7gSaturated Fat: 1gCholesterol: 69mgSodium: 83mgFiber: 1g
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