Prep 5 mins Cook 10 mins Makes Serves 1 Source 28bysamwood.com
Place asparagus and fresh peas in a small bowl, cover with boiling water and set aside for 5 minutes. If using frozen peas, add at the end of 5 minutes for a minute only, drain and dry them on a paper towel.
Whisk eggs with a tablespoon of water and season with salt and pepper.
Heat a non-stick frypan over medium heat, add coconut oil and swirl to coat the surface. Add eggs and as mixture cooks, push it towards the centre to allow the uncooked mixture to flow through and cook.
When almost set, scatter vegetables over half of the omelette and fold in half.
Drizzle over tamari, and sprinkle with sesame seeds and coriander to serve.
Energy 1153.32 kJ
Calories 275.49 cal
Sat. Fat 12.38g