Asparagus Ricotta Omelette with Salad

SERVES 2 | PREP 15mins | COOK 10mins

INGREDIENTS

METHOD

4 large eggs, lightly whisked

1⁄2 cup milk

1 tbs tarragon, roughly chopped

2 sprigs parsley, roughly chopped

salt & pepper, to taste

8 stalks asparagus, shaved into strips with a vegetable peeler

1⁄3 cup fresh ricotta

2 wholegrain (or gluten-free) rolls, to serve

Salad

1⁄4 avocado

1 Lebanese cucumber, thinly sliced

1 tbs lemon juice

Combine eggs, milk, tarragon, 1 tbs parsley, salt and pepper in a bowl.

Heat a non-stick frying pan over medium heat, add half the asparagus to the pan and pour half
the egg mixture over the top, lifting the edges to allow the egg to run underneath.

Allow to set for 3-5 minutes, add half the ricotta and carefully fold half the omelette over. Turn
out onto a plate and repeat with the second omelette.

Combine the cucumber, avocado and lemon juice, garnish with the extra parsley.
Serve omelette with salad and rolls.