Dressed Up Egg Whites

with Asparagus and  Pan Seared Tomatoes

Recipe

1 Cup of Asparagus

1/2 Cup of Tomatoes (Any Variety)

2 Egg Whites (Save the yokes)

1 Tablespoon of Extra Virgin Olive Oil

1/2 Teaspoon of Salt

1/2 Teaspoon of Fresh Cracked Black Pepper

 

Directions

1. Cut Asparagus into 1 inch pieces.  Place in a bowl and toss with a drizzle of Olive Oil, Salt and Pepper.  Also cut your tomatoes into small cubes and set aside.

2. Heat a stove top pan grill to a medium high heat and lightly use a non stick pan spray. Remember that your Asparagus already has a little Olive Oil coating.  Cook asparagus on your grill tossing every 2 minutes for 4 to 6 minutes. Turn off grill and set aside.

3. Separate your egg whites from the yokes. Do not scramble the egg whites.  Heat a non-stick small skillet and use a light coating of a non stick spray.  Add egg whites to your pan and cook each side on a medium heat for approximated 2 minutes.  Remove from pan a place on your serving plate.  Use that same skillet to pan sear your tomatoes for a quick minute then remove from heat.

Tip:  Save the yokes in a freezer safe container adding 1 teaspoon of water to cover tops of the yokes.  Place in freezer up to six months or refrigerate for 3 to 5 days. You can defrost and use them in the next recipe calling for 2 egg yokes.

4.  Top your egg whites with the tomatoes and asparagus.   Enjoy your dressed up egg whites.  Delicious!

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