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asparagus-cheese omelet recipe

Written on Wednesday, August 3, 2016 | 11:33:00 PM



makes: 1 serving (1 omelet)

Preparation time : 20 minutes 

Ingredients : 
- Nonstick cooking spray
- 3 to 5 thin spears asparagus
- 1 tablespoon red sweet pepper slivers
- 3 egg whites, or 2 egg whites and 1 whole egg, or ½ cup refrigerated or frozen egg product, thawed
- 1⁄8 teaspoon freshly ground black pepper
- ½ teaspoon olive oil
- 1 0.75-ounce desired-flavor individually foil-wrapped spreadable cheese wedge, cut up
- 1 teaspoon snipped fresh basil or parsley

Preparation Method :
1) Lightly coat an unheated large nonstick skillet with cooking spray. Add asparagus and sweet pepper to skillet; pan-roast over medium-high heat about 7 minutes or until crisp-tender, turning occasionally. Set aside.

2) In a medium bowl combine egg whites and black pepper. Using a fork, beat until combined but not frothy. In a medium nonstick skillet heat oil over medium-high heat. Add egg whites to skillet. Reduce heat to medium. As egg white starts to set, use a spatula to gently lift edges of set egg white, tilting pan to allow liquid egg white to run under set egg. Continue until egg is set but still shiny.

3) Arrange the asparagus and sweet pepper on half of the set egg in skillet. Top vegetables evenly with cheese. Fold the unfilled half of the egg over the vegetables and cheese. Gently slide the omelet out of the skillet onto a serving plate. Sprinkle omelet with basil.

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