1

Cook asparagus in a small saucepan of boiling water for 2-3 minutes or until just tender. Drain and chop.

2

Combine asparagus and salmon in a medium bowl.

3

Whisk eggs, skim milk and chives in a jug. Heat oil in a small non-stick frying pan over medium heat. Add egg mixture and cook for 3-4 minutes or until almost set.

4

Using a spatula, draw edges of omelette into centre, allowing uncooked egg to run underneath. Repeat until omelette is nearly set.

5

Spoon asparagus and salmon over half the omelette. Fold to enclose filling. Cook for 1 minute or until warm.