Courgette Omelette with Parma Ham and Asparagus

A tasty lunch option which is low in fat and cholesterol without compromising on taste!

Serves 1


  • 200ml Two Chicks liquid egg white.
  • 75g fine asparagus spears.
  • 1 teaspoon olive oil.
  • 1 medium courgette, grated.
  • 1 tablespoon chopped fresh parsley.
  • 3 slices Parma ham or prosciutto (35g).
  • 15g Parmesan cheese shavings.
  • Freshly ground black pepper.


  •  Preheat the grill. Arrange the asparagus spears on the grill rack and brush with a little olive oil. Grill for 4-5 minutes, turning occasionally, until tender. Set aside.
  • Heat a little olive oil in a non-stick frying pan and add your Two Chicks liquid egg white. Sprinkle the courgette and parsley over the surface and cook over a medium-low heat to set the base.
  • Arrange the asparagus spears over the surface and transfer the pan to the grill to set the surface.
  • Slide the omelette onto a warm plate and top with the slices of Parma ham or prosciutto and Parmesan shavings. Season with freshly ground black pepper and serve at once.



Tags: Mains