If there's one thing I really look forwards to each year, from a culinary perspective, it's asparagus season. In the last few days we've finally started seeing English asparagus in our local supermarket - my cue to buy as much of it as I can possibly eat in the short season.
And apparently I'm not alone in my obsession. One Ingredient, hosted by How To Cook Good Food and Franglais Kitchen, is also celebrating Asparagus this month.
I have some friends who are also doing the 5:2 diet, and one of their staple fast-day dinners is an omelette. I hadn't really thought of eggs as being a low calorie food, so this was a bit of a revelation to me, and I thought I'd try my own variant. Along with a couple of bunches of asparagus, and a pot of fresh tomato salsa that I'd picked up for 39p in the sale, an idea was starting to take shape.
In other news, I've set up a G+ Community for vegetarian & vegan fast-friendly recipes. I'm using this as a space to bookmark interesting recipes I come across on the web, and I hope it will become a useful resource for anyone else who's doing intermittent fasting. Everyone is welcome to join in and share low-calorie veggie meals - your own, or those you've found across the web.
Summer Vegetable Omelette with Salsa
For the omelette:
50ml semi-skimmed milk
salt & pepper
For the filling:
100g baby corn
80g fine asparagus spears
100g cherry tomatoes
100g fresh salsa
- Beat the eggs with the milk, and season with a little salt & pepper.
- Slice the baby sweetcorn in half, and add with the asparagus to a large frying pan. Saute for about five minutes.
- Add the mushrooms (thickly sliced) and cherry tomatoes (whole) to the frying pan.
- Meanwhile, divide the egg mixture between two small omelette pans and cook over a medium heat. Once the bottom layer of egg has solidified enough to hold its shape, flip the omelette to cook the other side.
- Once the egg is fully cooked, divide the filling between the two omelettes, and serve with a scoop of fresh salsa.