Name: Fluffy omelette with chicken, asparagus & Parmesan
Prep time: 5 min
Cook time: 10 min
Yield: 1
Ingredients: 75g asparagus tips; 1 tbsp. olive oil; 3 British Lion Eggs; 75g cooked chicken breast fillet, torn; 15g Parmesan, finely grated

Fluffy omelette with chicken, asparagus and Parmesan

Serves: 1
Prep: 5 mins
Cook: 10 mins

Ingredients

Calories: 520kcal
Carbs: 1.6g
Protein: 49.5g
Fat: 35.2g
Saturates: 9.9g
Salt: 1.1g

75g asparagus tips
1 tbsp. olive oil
3 British Lion Eggs
75g cooked chicken breast fillet, torn
15g Parmesan, finely grated

Method

Steam the asparagus for 7 minutes, until tender. Cut into 2cm lengths.
Heat the olive oil in a medium, non-stick frying pan over medium heat.
Beat the eggs along with some seasoning using an electric hand whisk until pale, fluffy and doubled in volume, around 1-2 minutes.
Add the eggs to the pan, and cook for 2 minutes, then cover the pan and cook for a further 3 minutes. The bottom should be brown and crisp; the top should still be bubbly and fluffy.
Add the steamed asparagus, chicken breast and Parmesan to the omelette and fold over. Carefully remove the omelette from the pan and enjoy immediately.