Makes 1 serving

Ingredients

• 1 tsp canola oil 
• 1 cup roughly chopped spinach
• ½ cup finely chopped fresh tomato
• ⅓ cup chopped asparagus
• 1 large egg 
• 2 egg whites (or another large egg) 
• ¼ tsp salt
• ¼ tsp fresh ground pepper

Preparation

1. Heat oil in a medium non-stick fry pan over medium-high heat. Add spinach, tomato and asparagus and cook until asparagus is tender-crisp, about 2 – 3 minutes. Remove from heat and transfer cooked vegetables to a small heatproof bowl and set aside.
2. Return pan to medium heat. Whisk egg and egg whites with salt and pepper in a bowl and pour into pan. Cook until bubbles start to form around the edges, then add the cooked vegetables. Reduce heat to low and cover with a lid. 
3. Cook until eggs are set and omelette releases from sides of pan, about 2 – 3 minutes. Gently lift one side of omelette with a spatula and fold in half.
4. Serve and enjoy!

 Nutritional analysis per serving: 178 calories, 10 g fat, 16 g protein, 7 g carbohydrate (4 g available carbohydrate), 3 g fibre, 365 mg sodium 

My Viva Servings: 2 proteins, 2 vegetables, 1 fat

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