Nonstick cooking spray
3 to 5 thin spears asparagus
3 egg whites or 2 eggs whites and 1 whole egg
1/8 tsp freshly ground black pepper
1/2 teaspoon olive oil
3/4 ounce desired flavor individually wrapped spreadable cheese wedge, cut up
1 tbs. red sweet pepper slivers
1 tsp. snipped fresh parsley
Lightly coat an unheated large skillet with cooking spray. Add asparagus to skillet and pan-roast over medium high heat about 7 minutes until browned and crisp-tender, turning occasionally. Set aside.
In a medium bowl combine egg whites and pepper. Using a fork, beat until combined but not frothy.
In an 8-inch skillet heat oil over medium-high heat.
Add egg whites to skillet. Reduce heat to medium. As egg whites start to set, use a spatula to gently lift edges of set egg, tilting pan to allow liquid egg white to run under set egg. Continue until egg is set but still shiny.
Arrange the asparagus spears on half of the eggs in skillet. Top evenly with cheese. Fold the unfilled half of the eggs over the asparagus and cheese.
Gently slide the omelet out of the skillet onto a serving plate.
Sprinkle omelet with red sweet pepper slivers and parsley.
Carbs per serving – 4. Serves 1 (1 omelet).
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