Ricotta & asparagus omelette
2
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Fancy a quick and tasty brunch? this vegetarian omelette is the perfect choice.
Ingredients
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
Instructions
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.
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