Photo of Asparagus & basil omelette by WW

Asparagus & basil omelette

Points® value
Total Time
12 min
2 min
10 min
Omelettes are brilliant for a speedy lunch for one – this one is flavoured with basil, then topped with asparagus and cottage cheese.


Asparagus, raw

2 spear(s), chopped

Calorie Controlled Brown Bread

1 slice(s)

Ricotta Cheese

30 g, 5 teaspoons

Calorie controlled cooking spray

4 spray(s)

Egg, whole, raw

2 medium, raw

Basil, fresh

1 tablespoon(s)


  1. Microwave the asparagus on high for about 30 seconds until just tender. Drain if necessary. Preheat the grill to medium.
  2. Mist a small frying pan with cooking spray and put over a medium heat. Beat the eggs with the basil and 1 tablespoon of water, and season. Pour the eggs into the pan, swirl around and tip the pan from side to side to allow any uncooked egg to run over the edges of the cooked egg. Continue to cook until just slightly wet on top.
  3. Top the omelette with the asparagus and dollop on the cottage cheese. Put the pan under the grill and cook for 2-3 minutes until the top of the omelette is just set. Sprinkle over some black pepper and serve with the bread.


Try mangetout instead of asparagus – about 100g should be fine. Steam in the microwave for 30 seconds before adding.