Written by Malissa Spacek on January 31, 2013
- Whip 2 egg whites and 1 while egg with 1 tbs water.
- Cook 3 asparagus stalks and season with pepper and a little bit of salt. (If you prefer you can dice them up)
- Heat pan and add tsp of water before pouring in whipped eggs.
- With a non-stick spatula move eggs while they cook.
- Place the asparagus in the center and fold the omelet over on itself.