asparagus omelette w/ pink grapefruit & cottage cheese

In breakfast, brekkie, brunch, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, vegetarian on 03.31.11 at 9:47 pm

the yummy no-carb breakfast is not a myth. while i do enjoy the occasional banana nut muffin or bowl of multigrain cereal for brekkie, i’d rather kickstart my day with some good ol’ natural protein for an energy boost. this asparagus omelette with pink grapefruit & cottage cheese is the perfect example of a fresh, protein-rich brekkie without the carbs… and it makes an awesome breakfast-for-dinner, too!

sauteed asparagus:
– heat 1 tbsp extra-virgin olive oil (evoo) in saucepan on medium heat
– add 10-12 frozen asparagus spears
– season w/ ground black peppercorns
– cook asparagus for 3-4min in saucepan
– set aside

the omelette:
– whisk together 2 free-range eggs w/ 2 tbsp skim milk in small prep bowl
– add fresh cilantro (rough chop) & dash of ground black peppercorns to bowl & combine ingredients
– heat large saucepan on medium heat, add 1 tsp light unsalted margarine to pan
– add egg mixture to pan

– place 5-6 sauteed asparagus spears in middle of omelette, with spearheads sticking outside egg mixture
– add 1 slice of light, lactose-free cheese (cut into small pieces) on top of asparagus
– cook for 2-3min and fold omelette over asparagus & cheese, like a pita wrap
– repeat egg recipe for 2 servings

food styling:
– add 1/2 medium pink grapefruit (sliced, remove seeds)
– add 1/4 cup gluten-free cottage cheese on the side

  1. Strange! My breakfast this morning is a Grapefruit and a chicken vegie omelet!


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