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Asparagus, rocket and ham omelette

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings


  • 16 fresh asparagus spears, woody ends trimmed
  • Olive oil spray
  • 8 eggs, lightly beaten
  • 1/3 cup (30g) grated parmesan or reduced-fat cheese
  • 80g pkt baby rocket
  • 100g sliced lite ham
  • Freshly ground pepper


  • 1
    Plunge the asparagus into a bowl of boiling water for about 2 minutes, then drain.
  • 2
    Heat an 18cm non-stick frying pan and spray with a little olive oil. Pour 1/4 of the beaten eggs into the pan and swirl to coat base. Cook for 2-3 minutes or until just set.
  • 3
    Slide the omelette onto a serving plate. Scatter half of the omelette with a little cheese, rocket leaves, a few ham slices and 4 asparagus spears. Scatter over a little more cheese and season with pepper. Fold over the omelette to enclose. Repeat with the remaining egg and filling ingredients to make 4 omelettes. Serve immediately.

Source: taste.com.au


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