Ready in 15-20 minutes
Serves 1 person
2 egg whites
4 asparagus spears, each cut in half
¼ white onion, diced
1 tbsp basil pesto
½ handful fresh basil leaves
20g feta, crumbles
2 garlic cloves, minced
1 tbsp avocado oil
1 tbsp italian seasoning
Salt & pepper to taste
In a small bowl, whisk together egg whites, italian seasoning, salt & pepper. Set aside
In a medium saucepan, heat ½ tbsp of avocado oil on medium heat, add in asparagus, onions & garlic. Cook until asparagus & onions soften
Remove from pan, set aside
Heat the remaining ½ tbsp of avocado oil in the same saucepan, on medium heat. Add in the egg white mixture.
Once eggs start to cook add asparagus, onions & half of crumbled feta to center of the omelet, cook for another 1-2 minutes and fold over omelette into a half-circle shape.
Top with remaining feta, pesto & fresh basil leaves and enjoy!