Cheese and Asparagus Tortilla with Lettuce

Serves: 4
Preparation & cook time: 35 minutes
Difficulty: easy
Cannot be frozen

Cannot be frozen


– 170 g | 6 oz white asparagus, peeled
– 2 tbsp olive oil
– 1 onion, finely chopped
– 200 g | 7 oz chorizo, sliced
– 330 ml (1/2 pint) Two Chicks liquid egg white
– 110 g | 4 oz | ½ cup ricotta cheese
– Salt and pepper

To garnish:
– Snipped Chives
– Lettuce Leaves


1. Put the asparagus in a pan of boiling water and cook for 5-7 minutes until crisp tender. Drain and set aside.

2. Heat the oil in a large frying pan. Add the onion and cook for a few minutes until soft, but not browned. Add the chorizo and cook for a further 2 minutes.

3. Slice the asparagus and add to the pan. Cook over a low heat for 1 minute. Set aside 1-2 pieces for the garnish.

4. Mix together the egg white and ricotta. Season to taste with salt and pepper.

5. Pour in the egg white mixture, cover and cook without stirring for 10-12 minutes until the Two Chicks egg white are set.

6. Cut into pieces and place on serving plates. Sprinkle with chives and garnish with the reserved asparagus and lettuce.