Asparagus And Mint Omelette - cooking recipe

Ingredients

1 None new potato, cut into 1/4 inch cubes
6 oz asparagus, woody ends snapped off
4 oz frozen peas
2 None large eggs
3 tbsp fresh mint leaves, roughly chopped
1 tbsp olive oil
2 slices rye or sourdough bread, toasted

Preparation

Cook potato in a small saucepan of boiling water for 3 mins. Add asparagus and peas and cook for 1 min, or until asparagus is bright green and potato is tender. Drain. When cool enough to handle, cut asparagus in 1/2 and finely slice stem ends.
Lightly beat eggs in a medium bowl. Add potato, peas, mint and chopped asparagus ends.
Heat 1/2 tbsp oil in a small nonstick frying pan over high heat. Cook 1/2 the egg mixture for 2 mins, pulling in egg with a spatula to help it cook quickly. Fold over and slide out onto a warm serving plate. Repeat with remaining oil and egg mixture to make a second omelette.
Top omelettes with asparagus tips. Serve with toast.