ASPARAGUS OMELETTE

PREP + COOK TIME 15 MINUTES SERVES 2

Using a vegetable peeler, peel 375g asparagus into thin ribbons; place in a bowl. Add 2 tablespoons snipped dill, 1 tablespoon each baby capers, lemon juice and extra virgin olive oil. Finely shred 1 tablespoon preserved lemon rind; add to asparagus. Season; toss to combine. Crumble 100g goat’s cheese. Whisk 4 eggs and 2 tablespoons water together in a jug until frothy; season. Heat 2 teaspoons olive oil in a 20cm frying pan, add half the egg; cook over medium heat until omelette just begins to set around the edge. Top with half the asparagus salad and half the cheese. Cook for 1 minute or until egg is set. Remove from pan. Repeat with 2 teaspoons oil, remaining egg mixture, asparagus salad and cheese.