appetite magazine
Skinny asparagus omelette
 
 
Ingredients
  • 2 whole eggs
  • 3 egg whites
  • sea salt and fresh black pepper
  • 2 tsp olive oil
  • 2 spring onions
  • 6 fresh asparagus spears, trimmed and diced
  • parmesan cheese, to garnish
Method
  1. Mix the eggs and egg whites with a fork, season with salt and pepper and set aside. Heat the olive oil in a frying pan and gently sweat the onion and asparagus for about 3 mins until tender. Add the egg and cook over a medium heat until almost set, then finish under a medium grill. Fold and serve with a green salad and a little parmesan cheese over the top.
Recipe by appetite magazine at https://www.appetitemag.co.uk/skinny-asparagus-omelette/