Salmon and asparagus omelette
4 spear(s), trimmed
Canned pink salmon in water, drained
1 105g can, (1x95g can), skinless and boneless and flaked
2 tbs, thinly sliced
99% fat-free, plain or natural yoghurt, unsweetened
- Cut asparagus into 1 cm chunks leaving a 7cm spear head. Place asparagus in an omelette maker. Close and microwave on HIGH (100%) for 1 minute. Open and set aside spear heads. Lightly beat eggs and milk, stir in egg mixture, salmon and half the shallot. Season. Microwave on HIGH (100%) for 2 minutes 30 seconds or until eggs are just set.
- Top half with yoghurt and reserved asparagus heads. Using a spatula, fold omelette to enclose filling. Transfer to a warm plate. Season and sprinkle with remaining shallot.