Omelette with Asparagus Smoked Salmon and Dill Recipe
Omelette with Asparagus Smoked Salmon and Dill Recipes
Ingredients :
6 egg
whites
6 eggs
2 tbsp low
fat ricotta cheese
2 tbsp
chopped dill
425g fresh
asparagus, cut into 5cm lengths
100g
smoked salmon, thinly sliced
lemon
wedges, to garnish
sprigs to
dill, to garnish
Method :
Whisk the egg
whites until foaming. In a separate bowl, whisk the whole eggs and
ricotta until combined. Add the whites. Season and stir in the dill.
Bring a saucepan of lightly salted water to the boil. Add the asparagus
and cook for 1-2 minutes, or until tender but still firm to the bite.
Drain and refresh in iced water. Heat a non-stick 23cm (9") frying pan
over low heat and spray lightly with oil spray. Pour in half the egg
mixture and arrange half the egg mixture and arrange half the asparagus
on top. Cook over medium heat until the egg is just setting. Flip one
side onto the other and transfer to a serving plate. Repeat with the
remaining mixture. Top the omelettes with smoked salmon, and garnish
with lemon wedges and sprig of dill.
