Description
This breakfast balances lean protein and fat, which helps slow digestion and keeps you feeling full longer — meaning less of a blood sugar spike after eating. With just 2 grams of carbs per serving, it’s perfect for anyone watching their glucose levels or easing into a lower-carb morning routine.
Ingredients
2 slices prosciutto (0.7 oz / 20g), torn
2 tsp unsalted butter
3 egg whites
1/2 tsp chives, finely chopped + extra for garnish
2 tbsp Parmesan cheese, shredded
1 oz (30g) asparagus, thinly sliced
Instructions
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Heat 1 tsp olive oil in a small nonstick pan. Cook the asparagus until soft, then add prosciutto for 30 seconds. Remove and set aside.
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Melt butter in the same pan over low heat.
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Whisk egg whites with chives, salt, and pepper until frothy. Pour into the pan. Stir gently for about 10 seconds, then stop.
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Cover with a lid and cook for 2–3 minutes until the top looks just set.
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Add asparagus, prosciutto, and Parmesan to one side. Fold the omelet over and cook 30 seconds more.
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Slide onto a plate, garnish with extra chives, and serve warm.
Notes
Pair it with a side of fresh berries or half an avocado for a little extra fiber and healthy fats — both of which support smoother post-meal glucose curves.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 306
- Sugar: 1.3 g
- Sodium: 1782.2 mg
- Fat: 15.5 g
- Saturated Fat: 8.2 g
- Carbohydrates: 2.2 g
- Fiber: 0.6 g
- Protein: 37.6 g
- Cholesterol: 78.9 mg
