Asparagus And Ricotta Souffle Omelette | Donna Hay
A quick and easy – protein-packed – weeknight meal
Keywords
- donna hay
- recipes
- food
- asparagus
- ricotta
- souffle
- omelette
- breakfast
- easy weeknights
- fast
- speedy
Ingredients
- 6 eggs, separated
- ⅓ cup (80ml) single (pouring) cream
- sea salt and cracked black pepper
- 2 teaspoons extra virgin olive oil
- 1 bunch (150g) asparagus, shaved with a peeler
- 1 cup (240g) fresh ricotta
- finely grated parmesan, to serve
- baby sorrel leaves, to serve
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