Egg White Omelete With Asparagus

For December recipe i would like to post asparagus omelet. Though asparagus is my favourite low calorie vegetable but i never thought of using it for omelet until i had it for breakfast in Four Season Hotel in Westlake California, where they always cook fantastic healthy food. This is how i created in my own way.

INGREDIENTS
4 large eggs
1/2 tsp salt or to taste
2 pinches freshly ground pepper
1 Tbsp chopped cilantro leaves
1-2 Tbsp olive oil
2 Tbsp chopped red onions
1 Tbsp chopped green chili seeded
3/4 cup very thinly sliced or chopped asparagus after removing the tough ends (remove the hard skin with vegetable peeler if required)

Break the eggs in a mixing bowl, keep only the egg-whites and discard the yolks. Add half of the salt, pinch of black pepper and cilantro and use a wire whisk to beat the egg-whites to get little frothy and keep aside.

Heat the oil in a heavy nonstick skillet on medium heat. Add onions and green chili and cook for about 2 minutes. Now add asparagus, rest of the salt and black pepper and continue cooking for 6-7 minutes or until asparagus seems to soften up.

Immediately add whisked egg-whites and swirl the pan to evenly distribute it and let it cook undisturbed for about 4-5 minutes or until eggs are cooked at the bottom. At this stage fold the omelet to double layer. Cook the folded omelet on low heat for few seconds on both sides for more crisper taste.

Its ready to be served with toasted bread and cilantro chutney.