Salmon, asparagus and chive omelette

Instructions

1. Cook asparagus in a small saucepan of boiling water for 2-3 minutes or until just tender. Drain and chop.
2. Combine asparagus and salmon in a medium bowl.
3. Whisk eggs, skim milk and chives in a jug. Heat oil in a small non-stick frying pan over medium heat. Add egg mixture and cook for 3-4 minutes or until almost set.
4. Using a spatula, draw edges of omelette into centre, allowing uncooked egg to run underneath. Repeat until omelette is nearly set.
5. Spoon asparagus and salmon over half the omelette. Fold to enclose filling. Cook for 1 minute or until warm.