Often simplest things are also the best. So why complicate stuff? Here is a light green stir fry to enjoy on a spring brunch or weekend lunch.
2 slices low protein bread
1/2 green bell pepper
4 spears of asparagus
4 tbsp extra virgin olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp freshly squeezed lemon juice
optional: 1 egg equivalent of low protein omelet mix
Clean the asparagus by chopping off 1 inch at the bottom of the stem and peeling tough skin off the entire length of the stalk with a vegetable peeler. Cook the asparagus in boiling water for about 2-3min, until tender and bright green. Drain and set aside. Slice the bell pepper into strips.
In a large skillet heat olive oil, add the bread torn into bite-sized pieces, asparagus and bell pepper. Cook, stirring continuously for 2-3min. If using omelet mix – dissolve the powder in the water and add the mixture in to the stir fry. Season with salt and pepper to taste and continue cooking for another 2-3min. Take the stir fry off the heat and transfer into serving plate. Season with lemon juice and serve.