First off I'd like to thank Spain for their amazing cheese, except I doubt 'spanish cheese' has anything to do with Spain, let alone its surrounding countries. If you don't have spanish cheese in your fridge, buy it now. I've recently discovered that it tastes good with pretty much everything and so you're going to see it a lot in my cooking (even though I'm lactose intolerant). So, apparently I have bad cholesterol... it's in my genes and there's nothing I can do about it, besides watch what I eat. Hence the occasional removal of yolks in my omelets. But then I throw a bunch of cheese on there so what the heck is the point, right? Okay, now for the good stuff...
What you'll need:
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.
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.
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