ASPARAGUS, ZUCCHINI & CORN OMELETTE
SERVES 1 HANDS-ON TIME 10 MINUTES COOK TIME 10 MINUTES
3 eggs (or 2 for a smaller omelette) 2 teaspoons olive oil
1 bunch asparagus, woody ends trimmed ½ zucchini, coarsely grated and squeezed
to remove moisture
⅓ cup tinned corn kernels, drained and
patted dry with paper towel
¼ cup coarsely grated tasty cheddar
or mozzarella
1. Preheat grill to medium-high heat. Crack the eggs into a bowl and season with salt and pepper. Whisk well.
2. Heat a small ovenproof frying pan over medium-high heat. Add 1 teaspoon of the olive oil. Add the asparagus and zucchini and a pinch of salt. Sauté for 2–3 minutes or until the vegetables have softened. Remove them from the pan and set mixture aside.
3. Return the pan to the heat and add the remaining oil. Pour in the egg mixture and gently swirl around the pan so that it’s evenly distributed. Scatter in the asparagus and zucchini mixture and then sprinkle over the corn kernels and the grated cheese.
4. Allow the bottom of omelette to cook for 1–2 minutes, or until the edges are cooked, and then place the entire frying pan under the grill for 2–3 minutes, or until the egg mixture is firm and the top is golden brown and melted. Slide omelette out onto a plate and serve.
NUTRITION (per serve) 2010kJ/481cal. Protein 34.5g. Carbs 14.2g. Sat fat
9.7g. Fibre 6.2g. Sodium 498mg