Ingredients (serves 4)

• 16 fresh asparagus spears, woody ends trimmed
• Olive oil spray
• 8 eggs, lightly beaten
• 1/3 cup (30g) grated Parmesan (Low fat cheese)
• 80g pkt  Fresh baby rocket (replace with spinach as it is easier to pass through the band)
• 100g sliced lite ham
• Freshly ground pepper

Method

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 1/4 of the beaten eggs into the pan and swirl to coat base. Cook for 2-3 minutes or until just set.
3. Slide the omelet onto a serving plate. Scatter half of the omelet 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 omelet to enclose. Repeat with the remaining egg and filling ingredients to make 4 omelets. Serve immediately.

Source www.taste.com.au