Herb & Goat Cheese Omelette with Asparagus
Fresh and fast, make this recipe your next "what's for dinner?" solution.
- Prep time: 10 min
- Makes: 2 servings
- Cook time: 5 min
PER SERVING (1 omelette)
- Saturated Fat.5 g
- Fat.9 g
- Cholesterol.36 mg
- Carbohydrates.6 g
- Fibre.4 g
- Sugars.3 g
- Protein.18 g
- Sodium.631 mg
- Potassium*.162 mg
|1 cup / 250 g||Naturegg Omega Plus Cracked Eggs, well shaken|
|1/4 cup / 50 ml||mixed chopped fresh herbs, such as parsley, dill, basil and tarragon|
|1/4 tsp / 1 ml||each salt and pepper|
|1 oz / 30 g||crumbled goat cheese|
|8||asparagus spears, trimmed, blanched and chopped|
|1/2 cup / 125 ml||thinly sliced roasted red peppers, blotted dry|
Whisk the eggs with herbs, salt and pepper. Set an 8-inch (20 cm) nonstick skillet over medium-high heat; grease well with cooking spray.
Pour in half of the egg mixture. Let stand for 30 seconds or until eggs are set on the bottom. Use a spatula to pull edges into middle of pan, tipping pan to allow uncooked portion to flow underneath. When egg is almost set sprinkle half the goat cheese over one side of the omelette and top with half the asparagus and roasted red pepper.
Cook for 1 minute or until bottom is golden and top is no longer runny. Using a rubber spatula, fold the other half of the omelette over the filling. Slide onto a plate. Repeat with remaining ingredients to make a second omelette.
Bump up the protein in this recipe by adding sliced cooked chicken, Black Forest ham or smoked salmon.
Naturegg Omega Plus
Lower in cholesterol and fat than regular eggs.Learn More