Spring Omelet
Low Calorie Recipe
This is actually like an omelet casserole, baked in a casserole dish if you wish! Lots of egg whites with onions, garlic, mushrooms, celery, tomatoes - packed with nutrition.
Recipe Ingredients
12 egg whites, lightly beaten
1/2 cup onions, diced small
4 cloves fresh garlic, minced
12 stems asparagus, sliced lengthwise
12 cherry tomatoes, halved
1 tablespoon olive oil
1/2 cup fresh basil
Salt and black pepper to taste
2 basil leaves, for garnish
Recipe Directions
Preheat oven to 350-degrees.
Heat oil in a small, nonstick, pan (preferably oven-safe, so that you can keep it all in one pan). Saute onions and garlic for one minute on medium-low heat. Add asparagus and sauté for an additional 30 seconds. Add in tomatoes and basil. Season with salt and pepper to taste. Next, add egg whites to pan and whisk the mixture briefly. Pour into a casserole dish, or, if in an oven-safe pan, leave in same pan and place it in the oven for approximately eight to ten minutes, until done.
Place basil leaves on top or side as a garnish, if desired.
Nutrition information per serving:
Recipe makes 4 servings
Calories: 117
Total Fat: 4g
Protein: 13g
Cholesterol: 0mg
