Cherry Tomato and Asparagus Omelette

In a bowl, whisk together the eggs with the salt and pepper.

Heat one tablespoon oil in a frying pan over medium heat, add asparagus and cherry tomatoes and sauté for one to two minutes until the skin of the tomatoes is slightly blistered.

Pour in the whisked egg mixture and once the egg is almost set, fold in half and cook to your liking.

Energy 1252kj Calories 298cal Protein 26g Fibre 5g Fat 18g Saturated Fat 6g Carbs 12g Sugar