| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 3 |
|
Egg whites |
| 3 |
|
Asparagus spears; blanched and cut |
|
|
; into 1 inch |
|
|
; sections |
| 1 |
tb |
Chives; chopped |
|
|
Olive oil |
|
|
Salt |
|
|
Ground pepper |
INSTRUCTIONS
Heat a tiny amount of oil in a non-stick omelette pan. Beat the egg whites
with a fork and add the chives, salt and ground pepper.
In a separate pan, toss asparagus in some oil until heated through, then
season with salt and ground pepper. Set aside and keep warm. Pour the egg
white into the oiled omelette pan and, with a fork, quickly draw the edges
to the centre, so the omelette cooks evenly.
When cooked but still creamy place the asparagus in the centre and leave on
the heat for a second longer. With a fork fold the omelette towards the far
lip of the pan, giving the pan a light tap to loosen the omelette. Slide
out onto a warm plate.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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