High in protein and low in carbs; this goat’s cheese, asparagus and mushroom omelette is very satiating and will keep you full for hours. Omelettes make for a healthy breakfast, lunch or dinner option and you can change around the ingredients for different varieties.
260 g (half omelette)
2 tbsp olive oil
8 button mushrooms (or preferred variety)
Handful chopped parsley
2 tsp lemon juice
3 eggs, separated
1/3 cup thick natural yoghurt
¼ cup goat’s cheese
6 asparagus spears, halved lengthwise
Sea salt and pepper to taste
Cook the mushrooms and asparagus in olive oil in a saucepan over medium heat until softened (3-4 minutes). Add the lemon juice, parsley, salt and pepper. Take off the heat and keep warm.
Whisk the egg yolks and yoghurt together.
In a separate bowl, beat the egg whites to soft peaks and fold through the yolk mixture.
Brush a frying pan with a little olive oil and then pour in the omelette mixture. Cook until just set (4 minutes).
Place the mushrooms and asparagus over half the omelette and sprinkle the goat’s cheese over. Fold the omelette in half and cook for one more minute.