|
|
Egg White Omelets
3 Egg whites
3 Asparagus spears, blanched, cut into 1 inch sections
1 tablespoon of chives, chopped
Olive oil
Salt
Ground pepper
Heat a tiny amount of oil in a non-stick omelets pan. Beat the egg whites with a fork and add the chives, salt and ground pepper. In a separate pan, toss asparagus in some oil until heated through, then season with salt and ground pepper. Set aside and keep warm. Pour the egg white into the oiled omelets pan and, with a fork, quickly draw the edges to the centre, so the omelets cooks evenly. When cooked but still creamy place the asparagus in the centre and leave on the heat for a second longer. With a fork fold the omelets towards the far lip of the pan, giving the pan a light tap to loosen the omelets. Slide out onto a warm plate. Converted by MC_Buster. Converted by MM_Buster v2.0l.
|
- 