Egg and chive roll with asparagus
A quick and tasty herb omelette doubles as a handy wrap for a cheese and asparagus filling.
1 bunch(es), trimmed
1 tsp, finely chopped
Grated parmesan cheese
1 small, coarsely chopped
1 tbs, chopped
1 x 3 second spray(s)
- 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.
- 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.
- 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.
SERVING SUGGESTION: 35g slice of multigrain bread and 1 cup (30g) mixed salad leaves.