Egg white omelette with asparagus

Egg white omelette with asparagus


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About this recipe: The delicate flavour of asparagus replaces the taste of egg yolk in this feather-light, low-cholesterol omelette.

Brenda Houghton

Serves: 1 

  • 100 g (3½ oz) asparagus, trimmed, or asparagus tips
  • Salt and black pepper
  • 4 egg whites
  • ½ teaspoon sunflower oil

Prep:10min  ›  Cook:16min  ›  Ready in:26min 

  1. Put a steamer on to boil then steam the asparagus for 8 minutes, or until tender, and drain. Season to taste while still warm.
  2. 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.
  3. 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.
  4. 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.
  5. Variation: if asparagus is out of season, use chopped spinach or broccoli instead.

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