Ham and asparagus omelette
(at time of publication)
Step 1 Place asparagus into a bowl and cover with boiling water. Stand for 1–2 minutes, or until tender. Drain and set aside.
Step 2 Spray a non-stick omelette pan with oil and place over medium heat. Pour eggs into pan. As they cook, drag cooked egg into centre of the pan, allowing uncooked eggs to slide to the sides.
Step 3 When eggs have cooked, place asparagus, ham and cheese on one half of omelette. Flip remaining portion of omelette over filling. Gently turn out onto a serving plate and serve with Turkish toast.
About this Recipe
- 1 bunch asparagus, trimmed, halved
- cooking oil spray
- 2 eggs, whisked
- 90g 97% fat-free shaved leg ham, roughly chopped
- 1 tablespoon reduced-fat grated cheese
- 1 slice Turkish bread, toasted
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified