1.Crack the eggs into bowl, season and whisk.
2.Heat a non-stick pan over medium heat, spray with oil.
3.Snap the bottom part of the asparagus off and discard, wash the top part and place into the pan. Cook lightly, then set aside.
4.Wipe the pan clean with kitchen towel, set back onto the heat, spray with oil and pour in half of the egg mixture tilting the pan to cover the base.
5.Cook lightly while lifting and moving the egg around to cook more evenly.
6.Just before the omelette is cooked, add half the asparagus, corn and cottage cheese.
7.Fold the omelette in half and slide onto a plate. Repeat the process for the second omelette.
Makes 2 servings
| Prep Time: | 5 mins |
| Cooking Time: | 10 mins |
| Ready in: | 15 mins |
Suitable for: |
|
| Breakfast, Dinner, Lunch | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 1470 kj |
| Calories | 351 kcal |
| Fat | 16 g |
| Saturated Fat | 4 g |
| Total Carbohydrate | 11.6 g |
| Total Protein | 37.5 g |
| Fibre | 2.2 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
