Omelette with asparagus and mint

Prep 0 h : 10 m
Cook 0 h : 10 m
Serves
2

Ingredients

  •  

    40g baby new potatoes, cut into 5mm cubes

    170g asparagus, trimmed

    120g frozen peas

    2 eggs

    ⅓ cup coarsely chopped fresh mint leaves

    1 tbsp olive oil

    2 slices rye sourdough bread, toasted


Method

  • Cook potato in a small saucepan of boiling water for 3 minutes; add asparagus and peas, cook a further 1 minute or until asparagus is bright green and potato is tender; drain. When cool enough to handle, cut the asparagus in half; finely slice the stem ends crossways.

    Lightly whisk eggs in a medium bowl; stir in potato, peas, mint and chopped asparagus ends.

    Heat half the oil in a small non-stick frying pan on high; cook half the egg mixture, for about 2 minutes, pulling in the egg with a spatula to help it cook quickly. Fold over; slide onto a warm serving plate. Repeat with remaining oil and egg mixture to make second omelette.

    Top omelettes with remaining asparagus and serve with toast.

    Tips:

    If you are pressed for time, make one big omelette in a medium frying pan.

    You can change the filling depending on the seasonal vegetables available - try adding pumpkin or broccolini.