This delicious Asian inspired omelette will suit both meat eaters and vegetarians alike. It is perfect for those lazy Sunday mornings or simply when you feel like a lighter meal in the evening.

Ingredients

 2 whole eggs

10 egg whites

2 tablespoons water

1 medium brown onion (150g), chopped finely

1 clove garlic, crushed

1 teaspoon grated fresh ginger

1 medium red capsicum (200g), sliced thinly

100g snow peas, halved

1 bunch asparagus (300g), chopped

1 ¼ cups (100g) bean sprouts

1 tablespoon soy sauce/tamari

1 cup of broccoli

Method

Beat whole eggs in a bowl.  In another bowl, beat the egg whites until soft peaks form.  Fold egg whites into whole eggs in 2 batches.  Set aside.

Heat water in large non-stick pan; cook onion and garlic, stirring, until onion is soft.  Add capsicum; cook, stirring, until tender.  Add remaining ingredients (except eggs) and cook, stirring, until just wilted.  Set them aside and keep warm.

Turn the heat down on the pan and add one quarter of the egg mixture and let it set for about 30 seconds.  When the egg is almost set, flip the omelette over and cook for a few more seconds or until golden brown. 

Set aside in a warm place.  Complete this step for the remaining 3 omelettes.

Place an omelette on a plate and add one quarter of the vegetables to the middle and fold over.

Serve immediately.

Serves 4

Per serving:

133cals, 558kJ, 17g protein, 3g fat, 7g carbohydrates, 4g fibre