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Add a photoServings: 1
Ingredients
- 3 x Egg whites
- 3 x Asparagus spears, blanched and cut into 1 inch sections
- 1 Tbsp. Chives, minced Extra virgin olive oil Salt Grnd pepper
Directions
- Heat a tiny amount of oil in a non-stick omelette pan. Beat the egg whites with a fork and add in the chives, salt and grnd pepper.
- In a separate pan, toss asparagus in some oil till heated through, then season with salt and grnd pepper. Set aside and keep hot. Pour the egg white into the oiled omelette pan and, with a fork, quickly draw the edges to the centre, so the omelette cooks proportionately.
- 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 omelette towards the far lip of the pan, giving the pan a light tap to loosen the omelette. Slide out onto a hot plate.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 31g | |
| Calories 7 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 67mg | 2% |
| Total Carbs 1.33g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.6g | 0% |
| Protein 0.67g | 1% |
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