2 tablespoons olive oil
12 asparagus - woody ends removed
2 cups spinach
6 extra large eggs (Use only 2 egg yolks and 6 egg whites)
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon milk
1/2 teaspoon chili powder or chili flakes (optional or adjust to your spice level)
2 tablespoons grated monterey jack cheese
Heat a pan on medium high and add 1 tablespoon olive oil to it. Add asparagus and saute them for 2 minutes. Add 2 pinches of salt (from the 1/4 teaspoon) and couple of pinches of pepper (from 1/2 teaspoon). Add spinach and saute until just wilted. Take them on to a plate and keep them aside. Beat 2 egg yolks, 6 egg whites, remaining salt, remaining pepper, chili powder, milk until just combined. Reduce the flame to medium and pour the egg batter into the pan. Wait just until the top layer of omelette is set and flip it. Wait for 30 seconds and flip again. Switch off the stove, add the asparagus spinach mixture in the center and add cheese to it. Fold the omelette onto the asparagus and spinach and wait until the mixture is heated through and cheese is just melted.
Tips and More:
- Add mushrooms, olives, broccoli, bell peppers or any of your favorite vegetables.
- We are taking out the egg yolks, just to lower the cholesterol content.
- Serve with couple of slices of your favorite bread or you could make a sandwich out of it, like my husband did :)
- Add 1 clove of garlic (minced finely) to the asparagus spinach mixture for extra flavor. You have to add the garlic after you add the spinach in order to avoid burnt garlic flavor. Nothing worse than the taste of a burnt garlic.