Asparagus and bacon omelette
A big breakfast option to impress anyone
72 g, (Buy 80g) fat trimmed, thinly sliced
170 g, chopped
4 small, + 2 tbs water
1 tbs, finely chopped
2 x 3 second spray(s)
- Spray a frying pan with oil and heat over medium. Cook the bacon until crisp. Boil, steam or microwave the asparagus until tender. Beat the eggs, water and fresh chives in a jug.
- Spray a small non-stick frying pan with oil and heat over high. Add half the egg mixture and cook for 10 seconds. Using a spatula, draw edges into the centre so uncooked egg runs underneath. Continue until nearly set.
- Sprinkle half omelette with half the bacon and asparagus. Fold omelette over. Cook for 1 min. Slide onto a plate. Sprinkle with fresh chives.
- Repeat to make another omelette.
You can also use canned, drained asparagus instead of fresh.