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Ricotta and asparagus omelette

Ricotta and asparagus omelette

Total Time
10 min
5 min
5 min
Full of colour and vegie goodness, this omelette can be the star for a breakfast, lunch or speedy dinner!


Olive oil

2 tsp


2 bunch(es), cut into 3cm lengths


8 medium

Egg white

2 medium

Skim milk

cup(s), (80ml)

Fresh chives

2 tbs, finely chopped

Fresh flat-leaf parsley

2 tbs, finely chopped

Reduced-fat ricotta cheese

100 g, crumbled

Roasted capsicum, not in oil

75 g

Oil spray

1 x 3 second spray(s)


  1. Heat oil in a large non-stick frying pan over high heat. Cook asparagus, stirring, for 2–3 minutes or until golden and just tender. Transfer to a plate.
  2. Meanwhile, whisk eggs, egg whites, milk, chives and parsley in a large jug until combined. Season with salt and pepper.
  3. Lightly spray same pan with oil and heat over medium-high heat. Add half the egg mixture and swirl to thinly coat base. Cook for 1 minute or until just set. Sprinkle half the omelette with half the asparagus, ricotta and capsicum. Fold to enclose filling. Transfer to a plate and cover to keep warm.
  4. Repeat with remaining egg mixture, asparagus, ricotta and capsicum to make 1 more omelette. Cut omelettes in half. Serve.


SERVING SUGGESTION: Mixed salad leaves drizzled with lemon juice, plus sourdough bread (contains gluten).TIP: Timesaver: Use 2 frying pans to cook omelettes at the same time.