Photo of Ricotta & asparagus omelette by WW

Ricotta & asparagus omelette

Points® value
Total Time
15 min
5 min
10 min
Fancy a quick and tasty brunch? this vegetarian omelette is the perfect choice.


Calorie controlled cooking spray

4 spray(s)

Asparagus, cooked

2 portion(s), cut into 3cm lengths

Egg, whole, raw

8 medium, raw

Egg white, raw

2 individual

Skimmed Milk

80 ml

Ricotta Cheese

100 g

Chives, Fresh

2 tablespoon(s), finely chopped

Parsley, fresh

2 tablespoon(s), finely chopped

Roasted red peppers in brine, drained

80 g, drained weight


  1. Mist a large nonstick frying pan with the cooking spray and place on a high heat. Add the asparagus and cook, stirring, for 2-3 minutes or until just tender. Transfer the asparagus to a plate.
  2. Meanwhile, whisk the eggs, egg whites, milk, chives and parsley in a large jug until combined. Season to taste.
  3. Mist the same frying pan with cooking spray and reduce the heat to medium-high. Add half the egg mixture and swirl to thinly coat the base of the pan. Cook for 1-2 minutes or until just set. Sprinkle half the omelette with half the asparagus, ricotta and red peppers. Fold to enclose the filling. Transfer to a plate and cover to keep warm.
  4. Repeat with the remaining egg mixture, asparagus, ricotta and red peppers to make one more omelette. Cut the omelettes in half and serve immediately.