Asparagus And Mint Omelette

1. 1

   Cook potato in a small saucepan of boiling water for 3 mins. Add asparagus and peas and cook for 1 min, or until asparagus is bright green and potato is tender. Drain. When cool enough to handle, cut asparagus in 1/2 and finely slice stem ends.

2. 2

   Lightly beat eggs in a medium bowl. Add potato, peas, mint and chopped asparagus ends.

3. 3

   Heat 1/2 tbsp oil in a small nonstick frying pan over high heat. Cook 1/2 the egg mixture for 2 mins, pulling in egg with a spatula to help it cook quickly. Fold over and slide out onto a warm serving plate. Repeat with remaining oil and egg mixture to make a second omelette.

4. 4

   Top omelettes with asparagus tips. Serve with toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.