Omelette with asparagus and mint
This tasty vegetarian omelette combines fresh asparagus, potato and mint to create a brilliant healthy breakfast for any day of the week.
- 10 mins preparation
- 10 mins cooking
- Makes 2 Item
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Ingredients
Omelette with asparagus and mint
- 1 baby new potato (40g), cut into 5mm (1/4-inch) cubes
- 170 gram asparagus, trimmed
- 1 cup (120g) frozen peas
- 2 eggs
- 1/3 cup coarsely chopped fresh mint leaves
- 1 tablespoon olive oil
- 2 slice rye sourdough bread (90g), toasted
Method
Omelette with asparagus and mint
- 1Cook 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.
- 2Lightly whisk eggs in a medium bowl; stir in potato, peas, mint and chopped asparagus ends.
- 3Heat 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.
- 4Top omelettes with remaining asparagus and serve with toast.
Notes
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.
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