Scientific fitness network

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>½ lb asparagus, woody ends snapped off, cut into 1-inch pieces</li>
                                            <li>8 large egg whites (or 1 cup egg substitute)</li>
                                            <li>2 tbsp fat-free milk</li>
                                            <li>2 tbsp chopped chives</li>
                                            <li>¼ tsp salt</li>
                                            <li>¼ tsp pepper</li>
                                            <li>⅓ cup grated Gruyere cheese, divided</li>
                                            <li>½ cup cherry tomatoes, halved</li>
                                            <li> Nonstick cooking spray</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Bring a small saucepan of water to a boil; add asparagus and cook three minutes or until tender. Drain and set aside.</li>
                                    <li>Lightly coat a small nonstick skillet with cooking spray and preheat over medium heat. Whisk egg whites, milk, chives, salt and pepper in a small bowl until soft peaks form.</li>
                                    <li>Pour half of egg mixture into skillet; cook three minutes or until almost cooked through. Place half the asparagus and cheese onto half the omelet. Fold omelet in half and cook two minutes more.</li>
                                    <li>Place omelet on a plate and garnish with cherry tomatoes. </li>
                                    <li>Repeat Steps 3 and 4 with remaining egg mixture, vegetables and cheese.

TIP: If desired, sauté tomatoes for 3-4 minutes in 1 tsp. olive oil before topping the omelet.

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