Cottage Cheese and Asparagus Omelette
Created by Tisme on October 13, 2024
- Servings: 2
- Prep Time: 5m
- Cook Time: 15m
- Recipe #43762
Ingredients
- 4 eggs
- 1 bunch asparagus
- 1/2 cup corn kernels (canned and drained or frozen and defrosted)
- 250 grams low fat cottage cheese or ricotta
- Salt and pepper to taste
- Oil spray
- Bread or sour dough to serve
How to Make
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Step 1: Crack the eggs into a bowl, season and whisk.
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Step 2: Heat a non-stick pan over medium heat, spray with oil.
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Step 3: Snap the bottom part of the asparagus off and discard, wash the top part and place into the pan; cook lightly, then set aside.
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Step 4: 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.
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Step 5: 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 same process for the second omelette.
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Step 6: Serve with toasted bread.
Nutritional Facts
- Serving Size: 1 (712 g)
- Calories 1090.8
- Total Fat - 69.4 g
- Saturated Fat - 29.7 g
- Cholesterol - 1877.9 mg
- Sodium - 1598.7 mg
- Total Carbohydrate - 15.6 g
- Dietary Fiber - 2.1 g
- Sugars - 4.6 g
- Protein - 97.5 g
- Calcium - 1420.9 mg
- Iron - 10.2 mg
- Vitamin C - 5.9 mg
- Thiamin - 0.4 mg