New potato, asparagus & feta omelette
PER SERVING CALS 315 FAT 22g TAKES 20 mins SERVES 4 2tbsp olive oil 2 bundles of fine asparagus spears, trimmed and cut into three 4 garlic cloves, peeled and finely sliced 250g bag baby new potatoes, ready-cooked and sliced Handful of fresh thyme leaves, keep a few sprigs for garnish 125g feta, crumbled 6 eggs, lightly beaten and seasoned
1 Preheat oven to 190˚C/ 170˚C fan/gas 5. Heat oil in a medium non-stick frying pan, add asparagus, season and cook for a few mins, then add garlic and cook for 1 min more.
2 Add cooked potatoes and toss around to form an even layer on the bottom of the pan with the asparagus. Throw in thyme leaves and stir.
3 Add feta, then pour over beaten eggs and tilt pan to coat evenly. Cook on a low heat for 5 mins, then put in the oven (double-wrap foil around the handle if it’s plastic), for 12 mins until golden – it should still be slightly wobbly in the middle. Remove and rest for 5 mins, then loosen edges and transfer to a board or plate. Garnish with extra thyme sprigs.