Food is simple AND cooking is simple. It’s that simple.
Of all of the cooking classes I have attended, all the cook books I have read, and all the cooking shows I’ve watched, there is one on going fact that seems to be repeated: Keep it Simple!
This theory works exceptionally well in my arena of cooking because when you use fresh, whole, seasonal foods you don’t have to do much extra work to have a d’lishes, nutritious meal; making clean, simple, delicious dishes is technically one of the easiest ways to prepare your meals!
This Asparagus and Herb Omelet is the perfect example of keepin’ it simple. We’ve got eggs, egg whites, herbs, and asparagus. That’s it! (A kiss of feta cheese as well, but that’s optional). And let me tell you, for a meal with such simplicity you would never think that flavor could be so explosive… but it is; it’s amazingly delicious!
I use one whole egg and two egg whites for the omelet but you could certainly do two whole eggs or four egg whites. I really like egg whites and always have my jar of Eggology Egg Whites in the fridge to help me save some time in the kitchen. I’m forever trying to create some type of balance in my meals, so often, if I know I will be adding cheese to my eggs I’ll skip the yolk and go straight for the whites.
If you’ve never made an omelet before, then this video is a must watch! A lot of times when I’m in a rush I just stick to scrambles but as you’ll see in the video making an omelet really isn’t rocket science, it’s like everything else in the kitchen…you just gotta do it!
I hope you guys enjoy this one and as always, I’d love to hear your feedback!
Asparagus and Herb Omelet
Yield: Serves 1
Pre heat broiler.
Combine eggs and egg whites in a small bowl along with mint, basil, a splash of milk and a pinch of salt.
Coat a non-stick 8-inch sauté pan with cooking spray before adding the egg mixture to the pan.
Once the eggs begin to set gently pull the edges of the omelet towards the center of the pan using a rubber spatula. As you pull the cooked egg toward the center gently tilt the pan so that the uncooked egg oozes towards the edges of the pan.
Once the omelet is looking set, it will still be wet on top. Sprinkle your asparagus and feta on one half of the omelet. Pop it under the broiler for about 45 seconds or until the egg is set.
Remove and fold the egg onto itself to create a half moon. Hit it with a little pepper and enjoy!
Calories: 182; Total Fat: 9.1g; Saturated Fat: 3.9g; Cholesterol: 246mg; Sodium: 190mg; Carbohydrate: 3.7g; Dietary Fiber: 1.7g; Sugars: 1.8g; Protein: 20g