FRENCH STYLE EGG WHITE OMELET with VEGETABLES by WOLFGANG PUCK Yield: Serves 1

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FRENCH STYLE EGG WHITE OMELET WITH VEGETABLES by WOLFGANG PUCK Yield: Serves 1 4 large cage-free egg whites 1 large cage-free egg Kosher salt Freshly ground white pepper Butter-flavored nonstick cooking spray 1/4 cup thinly sliced asparagus 1/4 cup thinly sliced snow peas 1 teaspoon minced shallot 1/2 tablespoon chopped fresh chives, flat-leaf parsley, or other fresh herbs, for garnish In a bowl, whisk together the egg whites, egg, and a little salt and pepper to taste until well blended and slightly frothy. Set aside. Heat a 10-inch nonstick omelet pan over medium-high heat. Spray lightly with butter-flavored nonstick cooking spray. Add the asparagus, snow peas, and shallot and sauté, stirring continuously, until the vegetables are bright green and tender-crisp, 2 to 3 minutes. Transfer to a bowl, cover, and keep warm. Wipe the pan clean with a paper towel. Return it to medium heat and spray again with nonstick cooking spray. Add the egg mixture and grasp the pan by its handle. Start shaking the pan back and forth while stirring the eggs slowly with the back of a fork, gently lifting and moving the cooked egg so that the liquid egg slips beneath it. After about 30 seconds, the egg will have formed a uniformly cooked but still fairly moist pancake shape. To fold the omelet, immediately tilt the pan to about a 45-degree angle by raising the handle, so that the cooked eggs nearest the handle begin to fall and fold over the filling; you may use the fork or a spatula to help this happen. Hold the far edge of the pan over a heated serving plate and continue tipping the handle up, so that the omelet folds over on itself and rolls out of the pan onto the plate. To fill the omelet, use a small, sharp knife to cut a shallow slit lengthwise through the top of the omelet through the upper layer of egg. Spoon the reserved sautéed vegetables into and spilling out of the slit. Serve immediately, garnished with the fresh herbs. Nutrition Facts Per Serving: Calories: 157; Calories from Fat: 39; Total Fat: 4.42g; Saturated Fat: 1.59g; Monounsaturated Fat: 1.84g; Polyunsaturated Fat: 1.00g; Cholesterol: 186mg; Sodium: 290mg; Total Carbohydrate: 5.10g; Dietary Fiber: 1.38g; Sugars: 2.76g; Protein: 22.22g (Excerpted from the book WOLFGANG PUCK MAKES IT HEALTHY by Wolfgang Puck. © 2014 by Wolfgang Puck. Reprinted by permission of Grand Central Life and Style. All rights reserved.) .

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