1 bunch asparagus, trimmed, halved
Cooking spray oil
2 eggs, whisked
90g or 3 oz 97% fat-free shaved leg ham, roughly chopped
1 tbsp reduced-fat grated cheese
1 slice Turkish bread, toasted
Place asparagus into a bowl and cover with boiling water. Stand for 1-2 minutes, or until tender. Drain and set aside.
Spray a non-stick omelette pan with oil and place over medium heat. Pour eggs into pan, as they cook, drag cooked egg into centre of the pan, allowing uncooked eggs to slide to the sides.
When eggs have cooked, place asparagus, ham and cheese on one half of omelette. Flip remaining portion of omelette over filling. Gently turn out onto a serving plate and serve with Turkish toast.
Recipe provided by TAPfit Dietician, Julie Masci. Original recipe by Dixie Elliott. Published in Healthy Food Guide February 2010 Issue.