1 Servings 5 min Cook
1 Tbsp chopped Shallots
3 Spear (1/2" base) Asparagus
1 Large Egg
2 Tbsp Nonfat Milk
5 Dash Pepper
1/2 Tsp Olive Oil
Chop shallots and asparagus.
Beat egg, while mixing in milk, shallot, and pepper.
Pour olive oil into a pan on medium heat, and cook asparagus for about 3 minutes.
Pour egg mixture over asparagus.
Flip omelet when one side is golden brown, then serve hot once the other side browns as well and eggs are cooked through.