Photo of Ricotta and asparagus omelette by WW

Ricotta and asparagus omelette

5
2
2
SmartPoints® value per serving
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
4
Difficulty
Easy
Full of colour and vegie goodness, this omelette can be the star for a breakfast, lunch or speedy dinner!

Ingredients

olive oil

2 tsp

asparagus

2 bunch(es), cut into 3cm lengths

egg(s)

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)

Instructions

  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.

Notes

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.

Start eating better than ever!