LOW FAT: Fresh Asparagus Omelets With Herbs

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* Exported from MasterCook *

 

Fresh Asparagus Omelets With Herbs

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 107

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup diced fresh asparagus

3 cups liquid egg substitute

1/3 cup minced fresh chives

1/3 cup minced parsley

1 teaspoon minced fresh tarragon -- (optional)

1/2 teaspoon salt

1/4 teaspoon pepper

 

MAKES 2 LARGE OMELETS TO SERVE 6

 

A nonstick skillet in good condition is essential to success with this

recipe. Otherwise, the omelet will stick. This recipe makes two large

omelets, which you can make one right after the other; they take only a

minute or two. Keep the first one warm in a low oven while you make the

second. These big half-domes are puffy and golden on the outside with

bright green asparagus peeking out the edges.

 

Preheat oven to lowest setting. Bring a pot of salted water to a boil over

high heat. Add asparagus and cook just until tender, about 3

minutes. Drain and transfer to ice water to stop the cooking. Drain again

and pat dry.

 

Put 1 1/2 cups of egg substitute in each of two bowls. Add half the

chives, parsley, tarragon (if using), salt, and pepper to each bowl. Whisk

to blend. Add half the asparagus to each bowl and stir. Over moderately

high heat, heat a 10-inch nonstick skillet lightly sprayed with vegetable

oil spray. Add the contents of one bowl and raise heat to high. When

mixture begins to set around the edges, push them toward the center with a

rubber or plastic spatula and let the uncooked egg flow to the outer

rim. As that sets, push it toward the center and let more uncooked egg

flow to the edges. It should take only 1 to 2 minutes for all the egg to set.

 

When the egg has set but omelet still looks moist, slide it out onto a warm

serving plate, tilting the skillet as you do so that the omelet folds over

to make a half-moon. Put omelet in the warm oven and repeat with remaining

ingredients. Serve one third of each omelet to each diner,

 

TIP: If you buy large asparagus, peel the stalks with a vegetable peeler

before you cook them. Thin asparagus do not need peeling.

 

Serving size: 1/3 of 1 omelet Calories: 50, Far: 0 g, Cholesterol: 0 mg,

Carbohydrate: 2.1 g, Protein: 11.2 g, Sodium: 356.0 mg.

 

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