Asparagus omelette

Asparagus omelette

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(1 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 2

A quick and easy asparagus omelette that makes the most of seasonal greens. Serve up this veggie supper for two with pesto and crunchy seeds

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal763
  • fat64g
  • saturates11g
  • carbs10g
  • sugars6g
  • fibre8g
  • protein33g
  • salt2.3g
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Ingredients

  • large bunch of asparagus, sliced in half lengthways
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 6 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 145g tub fresh pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 2 x 25g seeds snack packs (we used Munchy Seeds)

Method

  1. Heat grill to high. Toss the asparagus in olive oil, season and cook in an ovenproof frying pan until softened. Mix the eggs with half the pesto. Take half of the asparagus out of the pan, then spread out the rest. Pour over half the egg mixture. Cook for a few mins on the hob before finishing under the grill. Fold over, then repeat with the rest of the ingredients. Drizzle the remaining pesto over the omelettes and sprinkle the seeds on top.

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