This open omelette, topped with delicious spring vegetables, makes an easy light, summery lunch. Serve with a generous mixed green salad and new potatoes, cooked in their skins to retain their maximum nutritional qualities.
SERVES 1 PREPARATION 10 minutes COOKING 7–8 minutes
5 broad/fava bean pods
1 small courgette/zucchini, cut into ribbons with a vegetable peeler
4 asparagus spears, trimmed
1 tsp olive oil
2 eggs, lightly beaten
1 tbsp low-fat garlic soft cheese/farmer’s cheese
1 tbsp chopped chives
salt and freshly ground black pepper
1 Shell the broad/fava beans and steam them with the courgette/zucchini and asparagus for about 4 minutes or until the vegetables are tender. Remove the tough outer skin from the beans to reveal the bright green inside.
2 Meanwhile, heat the oil in a medium-sized, non-stick frying pan. Season the eggs and pour them into the pan. Turn the pan until the egg mixture coats the base. Cook for 2–3 minutes, then slip the flat omelette onto a plate.
3 Place a spoonful of soft/farmer’s cheese in the middle of the omelette, top with the vegetables, then sprinkle with the chives before serving.
Asparagus was used as a medicine long before it was eaten as a food. Rich in vitamin C, asparagus also has diuretic and laxative properties.
Food Facts per Portion
Calories 231kcal • Total Carbs 3.7g • total sugar 2g • added sugar 0g