Ham and asparagus omelette

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: Ian Wallace

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Serves: 1

Time to make: 10 mins

Ingredients

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8 spears asparagus, trimmed, halved

cooking spray oil

2 eggs, whisked

50g shaved leg ham, roughly chopped

1 tablespoon freshly grated reduced-fat cheddar cheese

Instructions

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1 Place asparagus in a bowl and cover with boiling water. Stand for 1-2 minutes or until tender. Drain and set aside.

2 Spray a non-stick omelette pan with oil and place over a medium heat. Pour eggs into pan. While cooking drag cooked egg into centre of pan, allowing uncooked eggs to slide to the sides.

3 When eggs are nearly cooked, place ham, cheese and asparagus on one half of the omelette. Cook for 1-2 more minutes until cheese is melting. Flip remaining portion of omelette over filling. Gently turn out onto a plate and serve.

Serving suggestion

Grainy toast

Variations

Make it gluten free: Ensure ham is gluten free.

Nutrition Info (per serve)

Calories 311 cal

Kilojoules 1300 kJ

Protein 25 g

Total fat 22 g

Saturated fat 6 g

Carbohydrates 5 g

Sugar 4 g

Dietary fibre 2 g

Sodium 820 mg

Calcium 130 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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