- 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
| - 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
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