Egg White Omelet with Asparagus and Goat Cheese
This healthy omelet is a perfect brunch option for the weekend. Whip this up and serve with your favorite side.
Makes
Serving size
Ingredients
3 large egg whites
1 large whole egg
1 teaspoon Dijon mustard
1 teaspoon trans-fat-free margarine, divided
4 green onions, white parts only, thinly sliced
½ cup asparagus, sliced into ½-inch pieces
¼ teaspoon dried dill
1-ounce soft goat cheese, crumbled
Instructions
- Beat together egg whites, whole egg, and mustard. Set aside.
- Coat an 8-inch, non-stick skillet or omelet pan with non-stick cooking spray.
- Add ½ teaspoon margarine and warm over medium-high heat.
- When margarine is melted, add onions, asparagus, and dill.
- Cook, stirring, 3 to 4 minutes until tender; remove from pan and keep warm.
- Coat skillet with cooking spray again and add remaining margarine.
- When margarine is melted, pour egg mixture into pan in an even layer.
- Using a rubber spatula, gently lift sides of omelet to allow uncooked egg to cook.
- When egg is almost set, scatter vegetables and goat cheese over half the surface.
- Gently fold omelet in half and slide onto serving dish. Cut in half and serve immediately.
Cooking Tip
Add a handful of mushrooms if you’re feeling creative.
Recipe contributed by Satellite Healthcare
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