Omelette with asparagus and mint
40g baby new potatoes, cut into 5mm cubes
170g asparagus, trimmed
120g frozen peas
⅓ cup coarsely chopped fresh mint leaves
1 tbsp olive oil
2 slices rye sourdough bread, toasted
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.
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.