Cheese & Asparagus Omelette

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Whilst this is not necessarily the most attractive dish there is, not only is it delicious but very quick and easy to make! When I’m cutting down on calories and meat, this is one of the first dishes I make. I tend to use omelettes as an alternative to bread when I am on holiday and I use them like wraps with fillings.

EGGS are the most nutritious foods available to us and, as well as containing most of the nutrients we need, they contain dietary sources of choline. This nutrient is incredibly important, as it is used to build cell membranes and has a role in producing signalling molecules in the brain.

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.

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.

Cheese & Asparagus Omelette

My SUCCESSFUL LIFE BALANCE book contains practical advice to lead a balanced and healthy life – for mind, body and soul.

I have included very simple family recipes, which will provide you with nutritious food.

£15

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