Egg White Omelet
From:	Debbie, Montreal, Canada
Comments:	If desired, blanch then cut 3 asparagus spears into 1-inch [2.5-cm] sections; into a separate pan, toss asparagus in some olive oil until heated through; season with salt and ground pepper and keep warm until ready to place in the center of the cooked but still creamy omelet and leave on the heat for a second longer, before folding the omelet.
Serving:	1
Ingredients	Preparation
Olive oil 3 egg whites 1 tablespoon chopped chives Salt and ground pepper, to taste	Heat just a little olive oil into a non-stick omelet pan. Beat the egg whites using a fork. Mix in chopped chives, salt and ground pepper. Pour egg white mixture into the oiled omelet pan. Using a fork, quickly draw the edges to the center, so that the omelet cooks evenly. When cooked but still creamy, using a fork, fold the omelet giving the pan a light tap to loosen the omelet. Slide out the omelet onto a warm plate to serve.