Wednesday, May 20, 2009

Organic Asparagus & Prosciutto Omelette

Hey Divas, good morning. Here's a great way to get started - and while it looks amazing, it's quite simple to make. It's been my favorite breakfast for the last week, precipitated by my purchase of some thick, juicy organic asparagus this week. I'm also a big prosciutto lover and always keep a package of some all-natural stuff in my fridge. I make my omelette with one whole egg and one egg white. To add extra zip to this simple, healthy omelette, I added tarragon and a little lime juice. Give this a try - I promise you'll love it!

Domestic Diva's Organic Asparagus & Prosciutto Omelette

1 egg, beaten
1 egg white, beaten
1 tsp fresh tarragon
2 slices prosciutto
2-3 asparagus stalks, chopped
1 tbsp olive oil
lime or lemon juice
salt and pepper


In a small frying pan, coat with oil or a non-stick spray and pour in the eggs to make the omelette shell. Cook until set for a few minutes and then flip one time. Place on a plate.

In the same pan, add the olive oil and asparagus and saute until cooked, also a few minutes. Season to taste with salt and pepper and place on the omelette shell.

Sprinkle the asparagus with the tarragon and give it a drizzle of a little lime juice. Layer the prosciutto on top and then fold the omelette in half. Enjoy!

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