Egg and chive roll with asparagus
2
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
A quick and tasty herb omelette doubles as a handy wrap for a cheese and asparagus filling.
Ingredients
Asparagus
1 bunch(es), trimmed
Egg(s)
2 medium
Fresh dill
1 tsp, finely chopped
Grated parmesan cheese
1 tbs
Tomato(es)
1 small, coarsely chopped
Fresh chives
1 tbs, chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Blanch the asparagus in a small saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain.
2
Whisk the eggs and dill in a small jug until combined. Lightly spray a small (18cm) non-stick frying pan with oil and heat over medium-high heat. Pour the egg mixture into the pan and swirl to coat base. Cook for 30 seconds or until set.
3
Slide omelette onto a serving plate and sprinkle with parmesan. Top with the asparagus and roll up to enclose filling. Serve topped with tomato and sprinkled with chives.
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