asparagus & ricotta omelette

Cook time : 30mins

Serves 2

Per serving : 177kCal / Carbs 8g / Protein 16g / Fat 9g

6 egg whites

2 tsp olive oil

8 spears asparagus, thinly sliced

1 tbsp spring onion, thinly sliced

60ml milk

60g ricotta

Start by preheating the grill.
Heat the olive oil in a medium-large frying pan over medium heat. Add half the asparagus and spring onion and cook for 2-3 mintues.
Meanwhile, whisk the egg and milk together and season with salt & pepper.
Pour half the egg over the asparagus and spring onions and cook for another 2-3 minutes.
Top the omellette with ricotta and cook under the grill for 2 minutes. Remove from the pan and keep warm while you cook the next one.
Season with salt & cracked pepper and serve immediatley.