Sunday omelette

Heat a frying pan. Cook 45g bacon (sliced) until browned. Whisk 1 egg (lightly beaten) with 2 egg whites. Cook egg mixture in pan with 1 tsp olive oil, using a spatula to draw edges into the centre so uncooked egg runs underneath. When nearly set, sprinkle half the omelette with 2 steamed asparagus spears (chopped), 1 tsp finely chopped fresh chives and cooked bacon. Fold to enclose filling and cook until set. Season with salt and pepper. Enjoy with a piece of fresh fruit.