(ED) / (FID) / GF / Low Amines / LS / Med Sals / MSG Free

Asparagus and Cottage Cheese Omelette

Asparagus and Cottage Cheese Omelette

Serves: 2


  • 4 eggs
  • 1 bunch of Asparagus (wood end discarded)
  • 1/2 to 1 cup of cottage cheese (can use riccotta if you wish.
  • salt to taste  
  • Oil spray Non GM Canola
  • Optional 1/2 cup of corn kernels (for liberal food intolerance Diet only contains salicylates and amines))



Crack the eggs into bowl, season and whisk. Heat a non-stick pan over medium heat, spray with oil.


Snap the bottom part of the asparagus off and discard, wash the top part and place into the pan. Cook lightly, then set aside. Wipe the pan clean with kitchen towel, set back onto the heat, spray with oil and pour in half of the egg mixture tilting the pan to cover the base.


Cook lightly while lifting and moving the egg around to cook more evenly. Just before the omelette is cooked, add half the asparagus and cottage chees (and 1/2 cup of corn if using). Fold the omelette in half and slide onto a plate. Repeat the process for the second omelette.


Serve with toasted wholemeal bread, or other suitable bread option


Source (some minor adaptions to make friendlier)

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