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
- 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.
