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Photo of Salmon and asparagus omelette by WW

Salmon and asparagus omelette

0
Points®
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
1
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

  1. 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.
  2. 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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