The delicate flavour of asparagus replaces the taste of egg yolk in this feather-light, low-cholesterol omelette.
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100 g (3½ oz) asparagus, trimmed, or asparagus tips
Salt and black pepper
4 egg whites
½ teaspoon sunflower oil
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Method Prep:10min › Cook:16min › Ready in:26min
Put a steamer on to boil then steam the asparagus for 8 minutes, or until tender, and drain. Season to taste while still warm.
Whisk the egg whites until frothy but not forming peaks: the mixture should be pourable. Do not add salt as it will break down the froth.
Heat the oil in a small nonstick omelette pan or frying pan, swirling it around until it covers the bottom in a thin film. Pour in the omelette mixture and cook over a low to medium heat for 2-3 minutes, until the bottom is firm.
Slide the omelette onto a plate. Lay the asparagus in the pan, then carefully invert the omelette on top. Cook for another 2-3 minutes, until the bottom has just set and the asparagus is golden brown, then serve.
Variation: if asparagus is out of season, use chopped spinach or broccoli instead.