Late Spring Omelette

You all know that I love starting my day with fruit and veggies and this omelette is a seasonal delight. It’s easily customizable if you need additional fats or protein. Crab cake avocado toast not included but highly recommended ;)

Ingredients:

1 egg + 3 egg whites

50-70g of chopped asparagus

1 tbs of fresh leek, chopped

Salt, pepper, and garlic to taste

Directions:

Chop your veggies and set aside, then combine your egg and egg whites with a whisk.

Heat a pan over medium heat and spray with non-stick spray, a little butter, or olive oil.

Add asparagus to the pan with a little salt. Cook until bright green and slightly cooked. Add the leaks until fragrant, about 30 seconds.

Pour egg mixture over the veggies and swirl the pan around until it’s evenly coated. Turn down the heat and cover the pan with a lid. Lift the lid and run your spatula under the omelette to make sure it doesn’t stick. Once it’s almost cooked through, carefully flip your omelette to finish cooking the other side.

Fold over and serve with a side of berries and avocado toast.

Optional add-ins: 2 oz of ground turkey, 1-2 slices of prosciutto, or 1 ounce of low-fat Swiss cheese.

Macros: (Not including add-ins and using about 1 tsp of fats for cooking)

18 P/6 C/9 F