Herb & Goat Cheese Omelette with Asparagus

Ingredients

1 cup / 250 g

EGG Creations! Fat Free Original or Naturegg Omega Plus, 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

Directions

1. 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.

2. 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.

3. 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.

Tips

1. Bump up the protein in this recipe by adding sliced cooked chicken, Black Forest ham or smoked salmon.