Spring Omelet

12 egg whites, lightly beaten
1/2 cup onion, diced small
Four cloves fresh garlic, minced
12 stems asparagus, sliced lengthwise
12 cherry tomatoes, halved
1 tablespoon olive oil
1/2 cup fresh basil
Salt and pepper to taste
Two basil leaves, for garnish

Preheat oven to 350-degrees.

Heat oil in a small, nonstick, pan (preferably oven-safe, so that you can keep it all in one pan). Saute onions and garlic for one minute on medium-low heat. Add asparagus and saute for an additional 30 seconds. Add in tomatoes and basil. Season with salt and pepper to taste. Next, add egg whites to pan and whisk the mixture briefly.

Pour into a casserole dish, or, if in an oven-safe pan, leave in same pan and place it in the oven for approximately eight to ten minutes, until done. Place basil leaves on top or side as a garnish.

Recipe makes four servings.

Nutrition information per serving:
Calories: 117
Total Fat: 4g
Protein: 13g
Cholesterol: 0mg