A very simple and very quick but very delicious omelette. Probably should say this is a great breakfast, but honestly I had it for dinner!
Asparagus, Quinoa & Feta Omelette
2 eggs, beaten
1 bunch asparagus
1/2 cup cooked quinoa
1/2 low fat feta
1 spring onion, chopped finely
salt & pepper
Lightly cook the asparagus in a drizzle of oil. Add the quinoa and spread across base evenly. Mix the spring onions, some salt & pepper in with the beaten eggs and pour gently over the asparagus.
Allow to cook until just the top is still liquid, then add the crumbled feta on top and finish off under the grill for a few minutes.
Gently serve up on a plate and dig in! Or cut into slices and serve cold later.