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Ricotta and Asparagus Omelette
Ingredients
  • Olive oil
  • 2 tsp
  • Asparagus
  • 2 bunch(es) , cut into 3cm lengths
  • Egg(s)
  • 8 medium
  • Egg white
  • 2 medium
  • Skim milk
  • ⅓ cup(s) , (80ml)
  • Fresh chives
  • 2 tbs , finely chopped
  • Fresh flat-leaf parsley
  • 2 tbs , finely chopped
  • Reduced-fat ricotta cheese
  • 100 g , crumbled
  • Roasted capsicum, not in oil
  • 75 g
  • Oil spray
  • 1 x 3 second spray(s)
Steps
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