Asparagus Omelet

Ingredients

• Asparagus

  Raw

  3 spear, medium or 48g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  2 tbsp or 31g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  ½ tsp or 2g

Directions

1. Trim and finely chop the asparagus and shallots.
2. In a bowl, whisk the eggs with the milk and pepper until well combined and slightly frothy.
3. Warm the olive oil in a nonstick skillet over medium heat. Add the asparagus and shallots and cook, stirring, until the asparagus is crisp‑tender, about 3 minutes.
4. Pour the egg mixture into the skillet, tilting to distribute evenly. Cook until the edges set, lifting them with a spatula so uncooked egg flows underneath, 1–2 minutes. Fold or flip and cook until just set and lightly browned. Serve hot.