Ingredients:

1/2 cups chopped asparagus

1/2 cup halved grape tomatoes

1 egg

4 egg whites

1/3 cup part skim ricotta

dried basil

sea salt

fresh ground black pepper

olive oil

Directions:

1. Heat a small skillet with olive oil spray over medium high heat.

2. Add asparagus and grape tomatoes and sauté for 5 minutes until asparagus gets fork tender but not mushy.

3. Season with sea salt, fresh ground black pepper and basil to taste.

4. Whisk 1 large egg with 4 egg whites until well mixed.

5. Pour over asparagus and tomatoes in skillet, gently moving it around to set.

6. Cover and let cook about 5 minutes or until top of eggs is almost dry.

7. Carefully spoon ricotta onto one side of omelet and then fold over and let cook another 2 minutes.

Bon Appetit!