1

Plunge the asparagus into a bowl of boiling water for about 2 minutes, then drain.

2

Heat an 18cm non-stick frying pan and spray with a little olive oil. Pour ¼ of the beaten eggs into the pan and swirl to coat base. Cook for 2-3 minutes or until just set.

3

Slide the omelette onto a serving plate. Scatter half of the omelette with a little cheese, rocket leaves, a few ham slices and 4 asparagus spears. Scatter over a little more cheese and season with pepper. Fold over the omelette to enclose. Repeat with the remaining egg and filling ingredients to make 4 omelettes. Serve immediately.

Serving size: ¼ of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.