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© Meredith Corporation. All rights reserved. Used with permission.
Lightly coat a large nonstick skillet with cooking spray. Add asparagus; pan-roast over medium-high heat for 7 minutes or until browned and crisp-tender, turning occasionally. Set aside.
In a medium bowl, combine egg whites (or other egg mixture) and pepper. Using a fork, beat until combined but not frothy. In an 8-inch nonstick skillet, heat oil over medium-high heat. Add egg mixture; reduce heat to medium. As eggs start to set, use a heatproof silicone spatula to gently lift edges of set egg, tilting pan to allow liquid to run under set egg. Continue until egg is set but still shiny.
Arrange the asparagus spears on half of the eggs in the pan. Top evenly with cheese. Fold the unfilled half of the omelet over the asparagus and cheese. Gently slide the omelet out of the pan onto a serving plate. Sprinkle omelet with red pepper slivers and parsley (or basil).