Springtime Layered Omelette

Ingredients

2 cup / 500 g

Egg Creations Whole Eggs Original, well shaken and divided

1/2 cup / 125 ml

chopped and blanched asparagus

1/2 cup / 125 ml

finely chopped red pepper

1/3 cup / 75 ml

green peas, thawed if frozen

1/2 cup / 125 ml

plain, fat-free Greek yogurt

1/4 cup / 50 ml

softened cream cheese

1/4 cup / 50 ml

each finely chopped basil leaves and green onion

1 tsp / 5 ml

finely grated lemon zest

1/4 tsp / 1 ml

each salt and pepper (approx.)

1 1/2 cup / 375 ml

baby arugula

1 tsp / 5 ml

each extra virgin olive oil and lemon juice

Directions

1. Spray an 8-inch (20 cm) nonstick skillet with cooking spray*; set over medium heat. Pour in about 2/3 cup (150 ml) of the egg mixture. Cook, stirring, for 30 seconds or until just beginning to set. Swirl the pan to coat evenly. Sprinkle the asparagus over the top. Cook, covered, for 2 to 3 minutes or until set. Loosen the edges and transfer to a plate. Repeat with remaining egg, red pepper and peas to make 2 additional omelettes. Cool to room temperature.

2. Meanwhile, stir the yogurt with the cream cheese, basil, green onion, lemon zest, salt and pepper until smooth. Spread half of the yogurt mixture onto two of the omelettes. Stack the omelettes on top of each other with the 'unfrosted' omelette on top. Serve immediately or cover and reserve in the refrigerator for up to 4 hours.

3. Just before serving, toss the arugula with the oil and lemon juice; season with salt and pepper to taste. Pile the salad onto the center of the omelette stack. Slice into wedges.

Tips

1. To blanch the asparagus, cook in boiling, salted water for 3 to 4 minutes. Rinse under cold water to stop the cooking process.

2. Change the vegetables in the omelettes to suit your taste; try using mushrooms, spinach or zucchini.