Name: Asparagus, Sweet Corn and Cottage Cheese Omelette
Prep time: 5 min
Cook time: 10 min
Ingredients: 4 eggs; 1 bunch asparagus; 1/2 cup corn kernels (canned and drained or frozen and defrosted); 250g low fat cottage cheese or ricotta; Salt and pepper to taste; Oil spray

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Crack the eggs into bowl, season and whisk
Heat a non-stick pan over medium heat, spray with oil
Snap the bottom part of the asparagus off and discard, wash the top part and place into the pan. Cook lightly, then set aside
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
Cook lightly while lifting and moving the egg around to cook more evenly
Just before the omelette is cooked, add half the asparagus, corn and cottage cheese
Fold the omelette in half and slide onto a plate. Repeat the process for the second omelette
Serve with toasted wholemeal bread

Tips & Hints:

Prepare filling first, omelettes cook so quickly, any fillings should be ready to go before starting the eggs

Crack the eggs into bowl, season and whisk
Heat a non-stick pan over medium heat, spray with oil
Snap the bottom part of the asparagus off and discard, wash the top part and place into the pan. Cook lightly, then set aside
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
Cook lightly while lifting and moving the egg around to cook more evenly
Just before the omelette is cooked, add half the asparagus, corn and cottage cheese
Fold the omelette in half and slide onto a plate. Repeat the process for the second omelette
Serve with toasted wholemeal bread

Tips & Hints:

Prepare filling first, omelettes cook so quickly, any fillings should be ready to go before starting the eggs

Crack the eggs into bowl, season and whisk
Heat a non-stick pan over medium heat, spray with oil
Snap the bottom part of the asparagus off and discard, wash the top part and place into the pan. Cook lightly, then set aside
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
Cook lightly while lifting and moving the egg around to cook more evenly
Just before the omelette is cooked, add half the asparagus, corn and cottage cheese
Fold the omelette in half and slide onto a plate. Repeat the process for the second omelette
Serve with toasted wholemeal bread