Asparagus omelette

A fast and easygoing herb omelette that makes the most of seasonal greens. Deliver up this produce supper for two with pesto and crunchy seeds.

Ingredients:

• sizable clump of asparagus, sliced in half longitudinally
• 6 bulky eggs
• 145g tub saucy pesto
• 2 x 25g seeds eat packs (we victimised Munchy Seeds)

Method:

1. Alter frame to sopranino. Fling the asparagus in olive oil, flavor and cook in an ovenproof preparation pan until soft. Mix the eggs with half the pesto. Purchase half of the asparagus out of the pan, then overspread out the position. Stream over half the egg arm. Ready for a few mins on the hob before windup low the framing. Restrain over, then repetition with the ease of the ingredients. Rainfall the remaining pesto over the omelettes and watering the seeds on top.