Asparagus Omelette

Serves 2

Bunch of asparagus – sliced in half lengthways

6 eggs

2 tablespoons pesto

2 handfuls of crunchy sprouts – found in the fresh produce section of supermarket

Chilli flakes – pinch

Salt – pinch

Heat a large frypan with 1-2 tbsp oil.

Toss the asparagus in the oil. Season with chilli flakes and a pinch of salt while tossing frequently in the oil. In about 3 minutes, your asparagus should be tender enough to cut easily with a knife.

Mix the eggs in a bowl. Take half of the asparagus out of the pan, then spread out the rest in the pan. Pour over half the egg mixture. Cook for 2-3 mins until the egg is done. Fold over and remove from pan. Do this again with your remaining egg and asparagus.

Serve with a dollop of pesto and sprinkle the sprouts on top.