½ tsp olive oil
1 bunch asparagus, woody ends trimmed, thinly sliced diagonally
4 x 50g eggs
Freshly ground black pepper, to season
40g (4 cups) baby spinach leaves
95g can salmon in springwater, drained
6 baby bocconcini
Pineapple juice (Including this juice gives you a balanced breakfast)
250ml (1 cup) unsweetened pineapple juice (per person)
Fresh mint leaves, to sprinkle
Heat half the oil in a medium non-stick frying pan over a medium-high heat. Add asparagus and cook for 2 minutes or until just cooked. Set aside.
Heat remaining oil in pan over a medium heat. Put eggs in a small bowl and season with pepper. Whisk. Pour into a jug. Pour half the egg mixture into pan and swirl to coat base. Cook for 3-4 minutes or until omelette is almost set. Using a flat-bladed knife, loosen around edges. Top one half of omelette with half the spinach, salmon and asparagus. Break 3 bocconcini into pieces and sprinkle over. Fold over unfilled side of omelette. Slide omelette onto a plate. Cover loosely with foil to keep warm.
Repeat with remaining egg mixture, spinach, salmon, asparagus and bocconcini to make a second omelette. (To halve the cooking time, use two pans and make both omelettes together.)
Serve omelettes with pineapple juice topped with mint leaves.
Nutrition Info PER SERVE: 1448kJ, protein 24.1g, total fat 14.4g (sat. fat 5.1g), carbs 28.8g, fibre 2.4g, sodium 301mg. Carb exchanges 2. GI estimate low. Gluten free.