ASPARAGUS & MINT OMELETTE

PREP + COOK TIME 20 MINUTES SERVES 4

2 baby new potatoes (80g),

cut into 5mm cubes

340g asparagus, ends trimmed 2 cups (240g) frozen peas

4 eggs

½ cup coarsely chopped mint leaves 2 tablespoons olive oil

2 slices gluten-free bread, toasted

1 Cook potato in a small saucepan of boiling water for 3 minutes.

Add asparagus and peas; cook for 1 minute or until asparagus is bright green and potato is tender. Drain. When cool enough to handle, cut the asparagus in half, then finely chop the stems.

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

3 Heat 2 teaspoons of the oil in a small non-stick frying pan on high high; cook a quarter of the egg mixture, for 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 four omelettes.

4 Serve omelettes with remaining asparagus and toast.