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ASPARAGUS OMELETTE WITH PRAWNS/CRAB

Light, Lean, Packed With Protein

This elegant asparagus omelette topped with succulent crab feels like a treat but delivers serious nutrition. Packed with high-quality protein from eggs and crab, plus vibrant greens and a hint of chilli heat. Perfect for a sophisticated brunch or light dinner that won’t leave you feeling heavy.

Serves: 1  |
 Cook Time: 10-15 minutes
Ingredients
  • 1 egg and 2 egg whites 
  • 4 asparagus spears, finely chopped 
  • 1 handful baby spinach 
  • 3 tbsp. edamame beans 
  • ½ chilli, finely chopped 
  • 100g crab or king prawns

Directions

  1. Whisk your eggs in a bowl. Add salt and pepper. 
  2. Boil your chopped asparagus for 3 minutes, or until soft.
  3. One spray of oil to a non-stick pan, cook your chilli for 1 minute. 
  4. Add the eggs to the pan and cook on a low-medium heat for 1 minute. 
  5. Next add your asparagus, edamame in the centre. 
  6. Finally, sprinkle your spinach over top and grill until spinach has wilted. 
  7. Serve your omelette with pre-cooked king prawns drizzled with lemon. Alternatively, crab meat works incredibly well with this dish

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