Omelette with Smoked Turkey and Asparagus

Ingredients

• egg whites 5 large
• smoked turkey breast 3 oz
• asparagus 1/2 cup
• olive oil 1 tsp

Method

1. Prepare the asparagus. Wash the asparagus thoroughly under cold water. Trim off the tough woody ends (about 1-2 inches from the bottom). Cut the asparagus into 1-inch pieces.
   Tip: Use a gentle snapping motion to break off the woody ends; asparagus naturally snaps where the tough part ends.
2. Cook the asparagus. Heat half the olive oil (1/2 tsp) in a non-stick skillet over medium heat. Add the chopped asparagus and sauté for about 3-4 minutes until tender but still crisp. Remove from the pan and set aside.
   Tip: Don't overcook the asparagus; it should retain a slight crunch for best texture.
3. Prepare the smoked turkey. Slice or chop the smoked turkey breast into bite-sized pieces. Set aside.
   Tip: If your turkey is already sliced thinly, you can simply tear it into smaller pieces.
4. Beat the egg whites. In a bowl, whisk the 5 large egg whites until slightly frothy. This will help make the omelette fluffy.
   Tip: Use a fork or a whisk to beat the egg whites well but avoid overbeating.
5. Cook the omelette base. Heat the remaining 1/2 tsp of olive oil in the same skillet over medium heat. Pour in the beaten egg whites and let them cook undisturbed for about 1-2 minutes until the edges start to set.
   Tip: Tilt the pan gently to spread the egg whites evenly.
6. Add fillings and finish cooking. Evenly distribute the sautéed asparagus and smoked turkey pieces over one half of the omelette. Cook for another 1-2 minutes until the egg whites are fully set but not browned. Carefully fold the omelette in half over the fillings.
   Tip: Use a spatula to gently fold the omelette without breaking it.
7. Serve. Slide the omelette onto a plate and serve immediately while warm.
   Tip: Pair with a small side salad or fresh fruit for a complete meal.

Pro tips

• Use a non-stick skillet to prevent the omelette from sticking and breaking.
• Cook on medium heat to avoid browning the egg whites and keep the omelette tender.