3 tbsp(s), fresh, or to taste
½ tsp(s), or to taste
¼ pinch, or to taste
½ pound(s), cut into bite-size pieces
Uncooked sugar snap peas
½ pound(s), trimmed, sliced in half
1 medium, juiced and zested
- In a medium bowl, beat eggs and egg whites with dill, salt and pepper until frothy; set aside.
- Coat a large omelet pan with cooking spray; heat over medium-high heat. Add asparagus and sugar snap peas; sauté, tossing constantly, until tender crisp, about 2 minutes. Remove vegetables to another bowl and toss with lemon juice and zest; set aside.
- Off heat, coat pan with cooking spray again; heat over medium-high heat. When pan is hot, add egg mixture and then reduce heat to medium. Tilt pan to cover entire surface evenly with eggs; cook for 2 minutes. Top with vegetables; cook until eggs are set, tilting pan a few times so uncooked egg moves to sides of pan, about 2 to 3 minutes more. (Or finish under broiler if you are using an oven-safe pan). Slice into 4 pieces and serve. Yields 1 piece per serving.