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Photo of Egg and chive roll with asparagus by WW

Egg and chive roll with asparagus

2
Points®
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
1
Difficulty
Easy
A quick and tasty herb omelette doubles as a handy wrap for a cheese and asparagus filling.

Ingredients

Asparagus

1 bunch(es), trimmed

Egg(s)

2 medium

Fresh dill

1 tsp, finely chopped

Grated parmesan cheese

1 tbs

Tomato(es)

1 small, coarsely chopped

Fresh chives

1 tbs, chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

SERVING SUGGESTION: 35g slice of multigrain bread and 1 cup (30g) mixed salad leaves.

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