Wednesday, June 4, 2008

A Simple Breakfast

I created this for breakfast yesterday, it was wonderful!
Light and good for you.
Asparagus Omelet
1/2 cup purple onion, finely diced
2 Tbsp. butter
2 cups sliced mushrooms
3 asparagus stalks, chopped
2 egg white, lightly beaten
salt & pepper to taste
fresh, grated parmesan cheese
corn tortillas
In medium pan sautee' onion in butter until softened,
add mushrooms, cook for 2-3 minutes
add asparagus cook an additional 2-3 minutes
pour beaten egg whites over vegetable mixture
season with salt and pepper and cook until
eggs are cooked throughly.
Remove from heat and sprinkle with cheese.
Serve in toasted corn tortillas, taco style
(we toast our tortillas in the toaster, it works great!)

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