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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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


Omelette with asparagus and mint
  • 1
    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.
  • 2
    Lightly whisk eggs in a medium bowl; stir in potato, peas, mint and chopped asparagus ends.
  • 3
    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.
  • 4
    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.