What you'll need:
- 4 egg whites
- 5 spears of asparagus, chopped in half
- 2 scallions, diced
- 1 oz spanish cheese, finely shredded
- salt to taste
What to do:
Put the spears of asparagus in a sprayed-pan and let cook until they soften. If you lift one up, it should still be able to maintain it's shape (don't over cook them to the point that they frown). Add the scallions, and cook for another minute. Add the egg whites making sure that they get around all of the asparagus. Cook until the eggs are done. Top off with the cheese while the omelette is still hot and dive right in.