Ham and asparagus omelette
(at time of publication)
- 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
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.
Make it gluten free: Ensure ham is gluten free.
Nutrition Info (per serve)
Total fat 22g
–Saturated fat 6g
Dietary fibre 2g
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