• ½ lb asparagus, woody ends snapped off, cut into 1-inch pieces
  • 8 large egg whites (or 1 cup egg substitute)
  • 2 tbsp fat-free milk
  • 2 tbsp chopped chives
  • ¼ tsp salt
  • ¼ tsp pepper
  • ⅓ cup grated Gruyere cheese, divided
  • ½ cup cherry tomatoes, halved
  • Nonstick cooking spray


  1. Bring a small saucepan of water to a boil; add asparagus and cook three minutes or until tender. Drain and set aside.
  2. Lightly coat a small nonstick skillet with cooking spray and preheat over medium heat. Whisk egg whites, milk, chives, salt and pepper in a small bowl until soft peaks form.
  3. Pour half of egg mixture into skillet; cook three minutes or until almost cooked through. Place half the asparagus and cheese onto half the omelet. Fold omelet in half and cook two minutes more.
  4. Place omelet on a plate and garnish with cherry tomatoes.
  5. Repeat Steps 3 and 4 with remaining egg mixture, vegetables and cheese. TIP: If desired, sauté tomatoes for 3-4 minutes in 1 tsp. olive oil before topping the omelet.
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