Omelet with green asparagus

Remove the woody underside of the asparagus.

Heat the butter in a frying pan and fry the asparagus for 6 minutes on a high heat. Season regularly and season with pepper and salt.

In the meantime, mix the egg whites with pepper to taste. Cut the celery fine.

Spoon 3/4 of the celery and the Parmesan cheese through the egg whites.

Heat the butter in a frying pan with non-stick coating. Pour in the egg mixture. Stir through, put the lid on the pan and cook for 6 minutes on low heat.

In the meantime, heat the butter in a frying pan and allow the spinach to shrink in parts. Break the fish into pieces.

Spread the spinach, mackerel and the rest of the celery just before serving over the omelette. Serve the omelet with the asparagus and the bread.