Steam the asparagus for 7 minutes until tender. Cut into 2cm (¾in) lengths.
Heat the olive oil in a medium, non-stick frying pan over a 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 serve immediately.
Nutrition Facts
Fluffy omelette with chicken, asparagus and Parmesan
Amount Per Serving (1 g)
Calories 457Calories from Fat 291
% Daily Value*
Fat 32.3g50%
Saturated Fat 8.3g52%
Sugar 2.4g3%
Protein 39g78%
* Percent Daily Values are based on a 2000 calorie diet.