Whether you’re crazy busy or just plain don’t feel like cooking, omelettes can be a fit girl’s best friend. Simple to make and with so many possible flavor combos, they’re the never boring, go-to quick meal for breakfast, lunch or dinner.
This recipe, featuring creamy goat cheese and asparagus, is particularly heavenly but also super healthy. Asparagus, the star ingredient, is loaded with antioxidants, namely glutathione, which helps remove carcinogens and free radicals from the body and fight certain types of cancer. Another incredible health component, and a huge reason fitness buffs make asparagus a staple in their diets, is it’s high in the amino acid asparagine. This natural diuretic flushes fluids and excess salt from the body, which translates to reduced belly bloat. Lucky us, we’re in the midst of prime time for asparagus, so grab a bunch and get cracking.
Asparagus & Goat Cheese Omelette
Prep Time: 5 min | Total Time: 12 min
Makes 1 serving
1 tsp butter
4 thin asparagus spears, washed and trimmed
1 whole egg
2 egg whites
1 Tbsp low-fat, soft goat cheese
1 Tbsp green onion, thinly sliced
Fresh ground pepper to taste
1. Add butter to a non-stick frying pan over medium heat and swirl the pan around, allowing it to melt and coat the pan.
2. Toss in asparagus, turning frequently, and cook for about 3 minutes. Transfer asparagus to a plate and return pan to the stove.
3. In a small bowl, whisk together the whole egg and egg whites. Pour eggs into the pan and cook until almost set, approx. 2 minutes, gently lifting edge with a spatula to allow uncooked eggs to flow underneath.
4. When underside is cooked and top is still slightly runny, place asparagus spears on one half of the omelette.
5. Immediately crumble goat cheese over top of asparagus and fold omelette, allowing it to remain in pan for 1 more minute.
6. Slide omelette onto a serving plate and sprinkle with freshly ground pepper. Serve with 1-2 slices of whole grain or Ezekiel toast if desired.
Nutrients per serving:
Calories: 179, Fat: 10 g, Carbs: 3 g,
Fiber: 0 g, Protein: 17 g
Get this easy dinner recipe and more in the May/June issue of STRONG Fitness Magazine.
Recipe by Janice de Boer | Photo by Paul Buceta
