Sunday, May 6, 2012

Asparagus omelet

1 tablespoon of extra virgin coconut oil
1 tablespoon of extra virgin olive oil
8 large eggs
one bunch fresh asparagus (I prefer the pencil size)

1 tablespoon of ground flax seed
1 medium sweet potato cooked in microwave
1/2 cup low fat ricotta

Melt the oils in a pan that can be put into the oven to bake later at 375.  I just open the jar of coconut oil 
and the dogs come running for a taste!

cut the asparagus small and cook in the oil for five minutes and then add the diced garlic and stir frequently on medium heat until the asparagus are tender.

  Then add the cooked sweet potato and mash in pan to eventually distribute. 

 In a bowl, scramble the eggs with ricotta and flax seed and add to pan.
Cook in oven for around 375 until it looks set.

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