Recipe Conversion:

3 tablespoons = 1 medium whole egg
2 tablespoons = 1 egg white

Egg White Omelette With Asparagus And Herbs

Serves 1
- Small knob of unsalted butter
- 84g (6 tablespoons) two chicks free range liquid egg white
- 1 tablespoon finely chopped herbs such as chives, tarragon or chervil
- Salt and ground black pepper
- 6 thin asparagus spears, cooked and cut into 2.5cm (1in) sections and kept warm
- Wholegrain bread, toasted
- Cherry tomatoes

1. Heat the knob of butter in a small non-stick omelette pan over a medium heat.
2. Whisk the egg whites with a fork and add the herbs, a pinch of salt and ground black pepper. Pour the egg white into the omelette pan and with a fork quickly pull the edges to the center, so the omelette cooks evenly.
3. When cooked but still creamy, place the warm asparagus in the centre and leave on the heat for a second longer. Then fold the omelette in half, giving the pan a light tap to loosen the omelette. Slide out on to a warm plate.

Serving Suggestion

Serve with wholegrain toast and some warmed cherry tomatoes.