Asparagus, rocket and ham omelette Recipe
Ingredients
1/3 cup (30g) grated parmesan or reduced-fat cheese
80g pkt baby rocket
100g sliced lite ham
16 fresh asparagus spears, woody ends trimmed
Olive oil spray
8 eggs, lightly beaten
Freshly ground pepper
Asparagus, rocket and ham omelette Recipe
Method
Step 1
Plunge the asparagus into a bowl of boiling water for about 2 minutes, then drain.
Step 2
Heat an 18cm non-stick frying pan and spray with a little olive oil. Pour 1/4 of the beaten eggs into the pan and swirl to coat base. Cook for 2-3 minutes or until just set.
Step 3
Slide the omelette onto a serving plate. Scatter half of the omelette with a little cheese, rocket leaves, a few ham slices and 4 asparagus spears. Scatter over a little more cheese and season with pepper. Fold over the omelette to enclose. Repeat with the remaining egg and filling ingredients to make 4 omelettes. Serve immediately.
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