Ricotta and asparagus omelette
2
Points®
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
4
Difficulty
Easy
Full of colour and vegie goodness, this omelette can be the star for a breakfast, lunch or speedy dinner!
Ingredients
Olive oil
2 tsp
Asparagus
2 bunch(es), cut into 3cm lengths
Egg(s)
8 medium
Egg white
2 medium
Skim milk
⅓ cup(s), (80ml)
Fresh chives
2 tbs, finely chopped
Fresh flat-leaf parsley
2 tbs, finely chopped
Reduced-fat ricotta cheese
100 g, crumbled
Roasted capsicum, not in oil
75 g
Oil spray
1 x 3 second spray(s)