Monday, 20 May 2013

Summer Vegetable Omelette (310 calories)

Spring vegetable omelette

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.

5:2 Intermittent Fasting button5:2 Diet
The way I made it, this dish comes out at 310 calories per portion. I'm really lucky to have non-stick pans where I don't have to use any fat for frying; if you add oil, this will increase the calorie count a little, so you'd need to add that on.

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
Serves 2

For the omelette:
4 eggs
50ml semi-skimmed milk
salt & pepper

For the filling:
100g baby corn
80g fine asparagus spears
100g mushrooms
100g cherry tomatoes

To serve:
100g fresh salsa
  1. Beat the eggs with the milk, and season with a little salt & pepper.
  2. Slice the baby sweetcorn in half, and add with the asparagus to a large frying pan. Saute for about five minutes.
  3. Add the mushrooms (thickly sliced) and cherry tomatoes (whole) to the frying pan.
  4. 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.
  5. Once the egg is fully cooked, divide the filling between the two omelettes, and serve with a scoop of fresh salsa.


rosaria williams said...

This sounds fantastic!

Jenny Woolf said...

Oh wow, Rachel, that website is just what I need. I will bookmark it. Thank you! (I am doing this diet, and so far I find it very good)

Midnight Cowgirl said...

Looks yummy!

Rebecca Subbiah said...

this looks great simple, healthy and tasty

Rachel said...

Sounds delicious. I suspect asparagus here in the North will be a week or so late, but I'm looking forward to it!

Fly Girl said...

This is right up my alley! I love veggie omelettes and this is simple enough that I think I'll try it this week!

grace said...

am i the only one who finds baby corn really, really freaky? :)
tasty plate, rachel. i love a stuffed omelet!

Kamila Gornia said...

Mmm that sounds totally delicious! Gotta love omelets :)

I'm hopping over from the SITS Sharefest! :)
Have a great weekend!

Savvy WorkingGal said...

This looks incredible. My goal for the summer is to eat as fresh as possible. This one sounds ideal. I'm pinning it.

franglais Kitchen , Nazima said...

Wonderful recipe, I so love asparagus and summer is the best motivator for healthy recipes knowing that holidays are on the horizon! thanks for sharing this.

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