Chicken & Asparagus Egg White Omelette

This is meal 4 in my new meal plan, replacing my favourite meal of the day: Greek yoghurt, cottage cheese and mixed nuts. Dennis has also reduced the 1/2 avocado in my protein avocado shake to 1/4, and removed the whole egg from my flank steak omelette. Which, obviously means, we are reducing fats with 4 weeks to go to the Windsor OPA show.
I love chicken breast with asparagus as a side dish, so why not combine the two in an egg white omelette?   Genius – and delicious!


  • Mrs Dash Southwest Chipotle (bought on eBay)
  • Chopped coriander, to taste
  • Diced jalapeño
  • Chopped green onion
  • 1/2 cup chopped asparagus
  • 4oz chicken breast, chopped – I had chicken pre-cooked, I also use ground chicken


  • Pre-heat frying pan on medium heat, add oil
  • If you’re using pre-cooked chicken, you can add all chicken, asparagus coriander, onions and jalapeño together, and heat through
  • To soften the raw asparagus, lower the heat slightly and put the lid on it – this essentially steams the asparagus
  • When the greens turn bright green, it’s a good indicator they’re steamed/cooked
  • Remove the lid and arrange to one side of the pan
  • Pour egg whites over chicken and veg first to ensure an egg base, then tip pan so that it spreads out evenly
  • Add seasonings – get creative, you can use anything: cumin, curry powder, salt, pepper, red pepper flakes, basil, etc…
  • Leave to cook until the egg starts to bubble
  • Carefully slide the spatula under the omelette, when it feels pretty solid and you can get the spatula all the way under….
  • Flip again. It’s not 100% necessary to do this step
  • Either eat right away, or slide into your food container to take with you to work

I topped mine with Frank’s Red Hot


3 thoughts on “Chicken & Asparagus Egg White Omelette

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