Salmon and asparagus omelette
0
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
Ingredients
Asparagus
4 spear(s), trimmed
Egg(s)
2 medium
Skim milk
1 tbs
Canned pink salmon in water, drained
1 105g can, (1x95g can), skinless and boneless and flaked
Green shallot(s)
2 tbs, thinly sliced
99% fat-free, plain or natural yoghurt, unsweetened
2 tbs
Instructions
1
Cut asparagus into 1 cm chunks leaving a 7cm spear head. Place asparagus in a microwave silicone 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.
2
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.
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