Asparagus, Sweet Corn and Cottage Cheese Omelette

Asparagus, Sweet Corn and Cottage Cheese Omelette

Whip yourself into shape with this Asparagus, Sweet Corn and Cottage Cheese Omelett

As summer fast approaches, it's time to shed that unwanted winter weight and get your beach body ready! With this in mind, Australian Eggs has created the perfect protein-packed brekkie that is sure to keep you satisfied.

Using only four key ingredients, the Asparagus, Sweet Corn and Cottage Cheese Omelette is as straightforward to prepare as it is tasty. Combining nutrient-dense eggs with delicious low-fat cottage cheese, fresh crunchy asparagus and corn kernels, this dish takes less than 15 minutes to whip up making it the perfect meal to start your day! Alternatively, this versatile omelette is a great option for an easy lunch or a light dinner.

Sharon Natoli, APD, Director of Food & Nutrition Australia and member of the Egg Nutrition Council (ENC) said: "Research has shown that having a high protein meal keeps us feeling fuller for longer, helping to limit the amount of food we consume. The Asparagus, Sweet Corn and Cottage Cheese Omelette is a healthy, simple way to get 75 per cent of your daily protein needs."

Details
Serves 2
$4.35 per serve
Preparation time: 5 minutes, cooking time: 10 minutes

Ingredients
4 eggs
1 bunch asparagus
½ cup corn kernels (canned and drained or frozen and defrosted)
250g low fat cottage cheese or ricotta
Salt and pepper to taste
Oil spray

Method
Crack the eggs into bowl, season and whisk.
Heat a non-stick pan over medium heat, spray with oil.
Snap the bottom part of the asparagus off and discard, wash the top part and place into the pan. Cook lightly, then set aside.
Wipe the pan clean with kitchen towel, set back onto the heat, spray with oil and pour in half of the egg mixture tilting the pan to cover the base.

Cook lightly while lifting and moving the egg around to cook more evenly.
Just before the omelette is cooked, add half the asparagus, corn and cottage cheese.
Fold the omelette in half and slide onto a plate. Repeat the process for the second omelette.
Serve with toasted wholemeal bread.