Cheese & Asparagus Omelette

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ASPARAGUS contains fructo-oligosaccharides (FOS), a form of fibre, which promotes the growth of beneficial bacteria in the colon and inhibits the growth of colon cancer cells.

Cheese & Asparagus Omelette

Serves 1
4 asparagus spears, halved lengthwise and cut into 3cm pieces * 1 tbsp water * 1 tbsp avocado oil * 2 eggs, beaten and seasoned with freshly ground black pepper * 15g (½oz) half-fat Cheddar cheese, grated * 1 tsp grated Parmesan cheese * a pinch of chilli flakes * fresh salad

Place the asparagus in a microwavable bowl with 1 tbsp of water and microwave for 1 minute until soft, but not soggy. In a non-stick frying pan, warm the oil on a gentle heat, then pour in the eggs. The eggs should be cooking on the underside and the top runny.

Scatter the asparagus, Cheddar and Parmesan over the top. Allow to cook and set a little, then fold the omelette in half. Flip it over and cook gently for 1 minute. Sprinkle with chilli flakes and serve with salad.

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This recipe comes from the section FOOD AS MEDICINE, a selection of simple family meals, light lunches, desserts and smoothies for a healthy life.

£15

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