Salmon and asparagus omelette

Name: Salmon and asparagus omelette
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: Modern Australian
Ingredients: 4 spear(s), trimmed Asparagus; 2 medium Egg(s); 1 tbs Skim milk; 1 105g can Canned pink salmon in water, drained (1x95g can), skinless and boneless and flaked; 2 tbs Green shallot(s) thinly sliced; 2 tbs 99% fat-free, plain or natural yoghurt, unsweetened

Points®

Total Time

10 min

Prep

5 min

Cook

5 min

Serves

Difficulty

Easy

Ingredients

Asparagus

4 spear(s), trimmed

Egg(s)

2 medium

Skim milk

1 tbs

Canned pink salmon in water, drained

1 105g can, (1x95g can), skinless and boneless and flaked

Green shallot(s)

2 tbs, thinly sliced

99% fat-free, plain or natural yoghurt, unsweetened

2 tbs

Instructions

Cut asparagus into 1 cm chunks leaving a 7cm spear head. Place asparagus in a microwave silicone omelette maker. Close and microwave on high (100%) for 1 minute. Open and set aside spear heads. Lightly beat eggs and milk, stir in egg mixture, salmon and half the shallot. Season. Microwave on high (100%) for 2 minutes 30 seconds or until eggs are just set.
Top half with yoghurt and reserved asparagus heads. Using a spatula, fold omelette to enclose filling. Transfer to a warm plate. Season and sprinkle with remaining shallot.

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Salmon and asparagus omelette

Ingredients

Instructions

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