Ingredients
- 4 ea. egg whites
- 4 ea. asparagus spears, cut in 1" pieces
- 2 ea. proscutto slices
- 2 ea. garlic cloves, minced
- 1 ea. Yukon Gold potato, thinly sliced
- 1/2 ea. Avocados From Mexico, thinly sliced
- 1/4 ea. onion, sliced thinly
- 1/2 T. olive oil
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Instructions
- Steam the sliced potato and asparagus in a steamer basket or in the microwave for approximately 5 minutes. The potato should be fork-tender.
- In a heavy skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until tender.
- Place the steamed potato slices and the asparagus spears atop the onion-garlic mix and let the vegetables cook for approximately 4 minutes. Then, add the slices of prosciutto atop the vegetables.
- Pour the egg whites over the vegetables. Once the egg whites have fully set, approximately 3-4 minutes, place a large plate atop the skillet and use it to flip the omelet.
- Pour the egg whites over the vegetables. Once the egg whites have fully set, approximately 3-4 minutes, place a large plate atop the skillet and use it to flip the omelet.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
