Mushroom, asparagus and snow pea sprout omelette
Always have eggs on standby for this simple, healthy and satisfying meal that’s ready in minutes.
2 bunch(es), woody ends trimmed, cut into 2cm lengths
2 clove(s), crushed
200 g, button variety, sliced
Reduced fat feta cheese
50 g, crumbled
Snow pea sprouts
50 g, plus extra, to serve
- Heat the oil in a large non-stick frying pan over medium heat. Cook the asparagus and garlic, stirring, for 1 minute or until asparagus is bright green. Add the mushroom and cook, stirring, for 2 minutes or until just tender. Transfer to a plate and cover to keep warm. Wipe the pan clean with paper towel.
- Whisk 2 eggs and 1 tablespoon water in a jug until well combined. Season with salt and pepper. Lightly spray pan with oil and heat over medium-high heat. Pour the egg mixture into the pan and cook for 30 seconds or until the base of the omelette is set. Using a spatula, draw the edges of the omelette into the centre and allow the uncooked egg to run underneath. Continue doing this until the omelette is nearly set.
- Sprinkle one-quarter of the asparagus mixture, feta and snow pea sprouts over half the omelette. Fold the omelette over to enclose the filling. Slide onto a plate and cover to keep warm. Repeat with the remaining eggs, asparagus mixture and snow pea sprouts to make 4 omelettes. Top each omelette with extra sprouts.