Low Calorie Recipe
This Spring Omelet 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 nutrients.
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 vegetable oil
1/2 cup fresh basil
Salt and black pepper to taste
2 basil leaves, for garnish, if desired
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 saute 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.
You can scoop servings out of the pan, or cut pieces and fold over omelet-style.
Place basil leaves on top or side as a garnish, if desired.
Recipe makes 4 servings
Calories: 117; Total Fat: 4g; Protein: 13g; Cholesterol: 0mg