Ricotta and asparagus omelette
2
Points®
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
⅓ 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.
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