Articles & Recipes
Ricotta, Spinach, Ham and Asparagus Omelette
Ingredients
8 trimmed asparagus spears (132grams)
Olive oil spray (3grams)
2 eggs lightly beaten (88grams)
4 lightly beaten egg whites (132grams)
Cracked black pepper
100g 97% fat free smoked ham
2 tbsp. extra light ricotta cheese (50grams)
40grams fresh baby spinach
Method
Fill a bowl with boiling water and add asparagus
Let sit for 2mins, remove and set aside to cool
Heat a non-stick fry pan to medium heat and spray lightly with olive oil
Combine egg and egg whites and season with cracked black pepper
Pour in half the eggs and swirl the pan to coat the base, forming the omelette shape
Cook until set, remove and repeat for second omelette
Place each omelette on a plate and add asparagus and ham to the pan
Turn constantly until heated through
Spread each omelette with 1tbsp of ricotta cheese and top each with half of the ham and asparagus mix and half of the spinach
Serve immediately
Serves : 2
Nutrients per Serve :
KJ 800, Calories 191, Carbohydrates(grams) 3,2, Fat(grams) 7.1, Protein(grams) 25.9, Fibre (grams) 1.5
Note
You can place all ingredients on one side of the omelette and fold over to enclose if preferred