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Asparagus and tomato omelette

Number of servings: 2

Yes it’s possible to cook a delicious omelette in the microwave!

Ingredients:

• 4 eggs, separated

• 125 ml (1/2 cup) chopped asparagus, fresh or frozen

• 30 ml (2 tbsp) water

• 2 tomatoes, peeled, seeded and chopped

• 80 ml (1/3 cup) Gruyère cheese, grated

• 80 ml (1/3 cup) milk

• 15 ml (1 tbsp) butter or margarine

• 5 ml (1tsp) flour

• Salt and pepper

Directions: Put the asparagus and water into a casserole. Cover and

cook in the microwave for 5-6 minutes on high. Beat the egg yolks, milk, flour, and salt and pepper together. Beat the egg whites until stiff but not dry and fold into the yolks. Melt the butter in a 23 cm (9 inch) pie plate for 30 seconds on high. Pour the omelette mixture onto the plate and cook on medium for 7 minutes or until set. Lift the edges of the omelette to allow the uncooked mixture to spread evenly. Sprinkle with the cheese, and spread on the asparagus and chopped tomato. Fold over and cook for1 minute on low to melt the cheese. Serve immediately.

Recipe and photo : The Complete Microwave Cookbook, Judith Ferguson, Collins Royal.