this simple vegetarian omelet only takes a few minutes to create. filled with baby spinach leaves, fresh asaparagus spears which adds freshness and a nutty crunch, paired with feta cheese, gives it a real distinctive greek flavour. it’s a perfect meal for any time of the day.
First published at www.transformationcookbook.com
Ingredients:
200ml egg whites
1 whole egg
5 fresh asparagus spears
1/2 cup baby spinach leaves, chopped
30g low-fat feta cheese
rock salt & cracked pepper
Step 1: Trim bottom 1/3 of asaparagus stalks, place in a microwaveable container with 1-2 tbsp water and microwave for 2 minutes. Set aside to drain and dry.
Step 2: Place both the egg and egg whites into a food processor or blender. Alternatively beat/whip in a small bowl with a fork or beater.
Step 3: Lightly spray a non-stick pan with canola oil and heat to medium-high. When pan is hot, pour in the eggs and allow them to cook for a few minutes. When the eggs have settled and tiny air bubbles have formed, flip the omelet over and cook the other side for 1-2 minutes.
Step 4: Reduce the heat by 50% and place asparagus spears, spinach leaves on half of the omelet. Crumble the feta on top and season with salt & pepper.
Step 5: Using a flat wide spatula, fold the omelet over the toppings and gently press down for 15-20 seconds to melt the cheese.
