4 ingredients. 5 minutes. 1 quick, healthy & delicious breakfast recipe! This “Avocado & Asparagus Stuffed Egg White Omelet” by Maria & Savannah of “BusyGirlsEatClean” in Las Vegas, Nevada is a great example of a wholesome breakfast idea; it’s simple to make, gluten-free, and check out this nutritional breakdown: 65% DV of fiber, a whopping 21.4 grams of protein, 26% DV of Vitamin A, and 46% of your daily recommended intake of Vitamin C! Not a bad way to start the day, eh? In addition, the fat content of this meal creation consists mainly of polyunsaturated fats, which are broken down most easily in the body, and used for great fuel throughout the day! Give this recipe a try, and share your thoughts with us by leaving a rating & comment below; we know you’ll enjoy it. Happy Cooking! – Tasty25 Staff
CALORIE COUNT: 412 Calories Per Serving; SERVING SIZE: 468 grams.
What you need:
6 Asparagus stems
4 Egg whites
1/4 Tsp. sea salt
Olive Oil (For Frying Omelet)
Directions: (Approximate cook time: 5 minutes; Servings: 1.)
Turn on your stovetop to medium-high heat.
Next, chop asparagus finely by hand, or in an express food processor; then mix with egg whites and sea salt in a medium-sized bowl.
Lightly grease a small frying pan with olive oil, and begin frying the egg white, asparagus, and salt mixture.
When the omelet is firm but not yet fully cooked, slice your avocado into strips, place on top of the omelet, and with a spatula fold one side of the omelet over the avocado slices; then double fry the omelet again on both sides with the avocado inside. Serve immediately.
Eat & enjoy!