Method

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serving Size: Serves 2

1.Prepare asparagus by breaking off woody stalks and lightly steaming
2.Melt butter in a shallow non stick pan. Sauté the spring onions and garlic for 2 minutes.
3.Whisk together the eggs, cream, grated romano and Pizza Plus.
4.Season with salt and pepper
5.Pour the egg mixture into the pan with the spring onions and garlic. Cook over a low heat until egg is set.
6.Lay asparagus across the middle of omelette.
7.Fold the omelette in half over the asparagus.
8. Serve hot with a little salad garnish.

Notes: If asparagus is out of season replace with baby spinach leaves or sautéed mushrooms.