Tomato and asparagus omelette
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Time to make:
$3.55 per serve
(at time of publication)
Full ingredients list:
- 2 bunches asparagus, trimmed, cut into 3cm pieces
- 2 egg whites
- 8 eggs
- 2 tablespoons finely chopped flat-leaf parsley
- cooking oil spray
- 375g cherry tomatoes, quartered
- 4 wholegrain bread rolls
Nutritional information (per serve)
Instructions and steps:
Step 1 Steam asparagus for 2 minutes, until tender. Set aside.
Step 2 Whisk egg whites until soft peaks form. Set aside.
Step 3 Beat eggs and parsley together with 1/3 cup water. Fold egg whites through mixture.
Step 4 Spray a medium frying pan with oil and place over medium-high heat. Add 1/4 of egg mixture. Tilt pan to coat the bottom and cook for 1 minute, until almost set.
Step 5 Top half the omelette with one-quarter of the tomatoes and asparagus. Fold omelette over filling and carefully slide onto a plate. Repeat steps 4 and 5 to make four omelettes. Season with black pepper and serve with bread rolls.
This is one of 10 delicious and healthy meals created from just 10 basic ingredients (plus a few pantry staples). Click here to see more!
About this recipe
First published: January 2012