Asparagus & Eggs Omelet - KISS (Keep it Simple Supper)
3 medium asparagus spears
1 garlic clove - peeled and thinly sliced
1 teaspoon olive oil
2 large eggs
Sea salt and freshly ground black pepper
Peel lower half of asparagus spears with a vegetable peeler, then cut into thin diagonal slices. Saute asparagus slices and garlic in a small non stick skillet in olive oil over medium heat 2 to 3 minutes, until tender. Beat eggs with 1 tablespoon water, and Parmesan cheese - add to sauteed vegetables. Season with sea salt and freshly ground black pepper. Pull cooked egg to center, allowing liquid egg to fill in. Cook to desired doneness and roll onto plate.
Serves one
Calories 234, fat 12g, carbs 3g, protein 17g
~ Susan Maria Leach
