Easy Asparagus Omelette

Posted by on Aug 25, 2013 in Recipes | 0 comments

This quick, easy dish is packed with folate and choline which are essential for healthy neural tube development.  The neural tube develops and closes during the first 4 weeks of pregnancy, which is before you may even know you’re pregnant!  So it’s essential to boost your intake of these vital nutrients prior to conception and during these crucial first 4 weeks, to prevent neural tube defects.  So enjoy this healthy dish, combined with your Zycia Natal Nutrients daily to help ensure healthy development.

Ingredients

15 asparagus spears, ends trimmed

12 free range eggs

freshly ground black pepper

1 tbsp unsalted butter

500g Parmesan cheese, shaved into thin slices

Method

Cut the asparagus spears into 5cm lengths and slice in half any thicker stems. Cook the asparagus in the boiling water for 30 seconds to 1 minute or until it turns bright green. Drain and transfer to a large bowl of iced water until cool. Drain.

Preheat grill to 220 degrees Celsius.  Whisk eggs and pepper in a large bowl to blend well. Melt butter in a large non-stick ovenproof sauté pan over medium heat, swirling the pan to coat all sides with butter.

Add eggs and then asparagus to the pan. Gently stir to lift the cooked egg from the bottom of the pan and stir it into the uncooked portion, be cautious not to over-stir. As the omelette begins to set give it a final gentle stir. Scatter cheese over the top.

Put the pan under the pre-heated grill and cook for 1 minute or until the omelette has set and the cheese has melted. Serve on wholemeal toast with fresh baby spinach.

Asparagus omelette pic

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