Egg White Omelet

[kirra]

Egg White Omelet
Curtis Stone

Ingredients:

15 thin asparagus spears (about 6 ounces total), tough ends trimmed
1 bunch broccolini, trimmed
12 large egg whites
1 cup diced tomatoes
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1ounce Parmesan Reggiano cheese, shaved into thin slices

Preparation:

Bring a medium saucepan of water to a boil over high heat. Cut the asparagus tips into 1-inch lengths then cut the remaining asparagus stalks into 1/4-inch slices. Cook the asparagus in the boiling water for 30 seconds, or just until they become bright green. Drain the asparagus from the boiling water to a large bowl of ice water until cool; drain well.

Cut the broccolini into 1/2 inch pieces and cook in the boiling water for 1 minute or until tender. Remove to a bowl of ice water until cool, drain well.

Preheat the broiler. Using a fork, whisk the egg whites and pepper in a large bowl to blend well.

Heat the oil in a 12-inch-diameter nonstick sauté pan over medium heat, swirling the pan to coat it with the oil. Add the egg whites, asparagus, broccolini, and tomatoes and gently stir with a silicone spatula to lift the cooked egg off the bottom of the skillet and stir it into the uncooked portion (be careful not to over stir the omelet).

As the omelet begins to set, have one last gentle stir then scatter the cheese slices over the omelet. Place the pan under the broiler and cook for about 1 minute, or until the omelet is set on top and the cheese melts. Using the silicone spatula, loosen the omelet from the pan and slide it onto a platter. Cut the omelet into wedges and serve. Serves 4

Nutrional Info:
per serving: calories 170
total tat 6g; sat fat 1.5g
chol 5mg
sodium 310 mg
total carb 12g; fiber 3g; sugar 5g
protein 18g.