Omelette with asparagus and mint
This tasty vegetarian omelette combines fresh asparagus, potato and mint to create a brilliant healthy breakfast for any day of the week.
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Ingredients
- 1 baby new potato (40g), cut into 5mm (1/4-inch) cubes
- 170 grams asparagus, trimmed
- 1 cup (120g) frozen peas
- 2 eggs
- 1/3 cup coarsely chopped fresh mint leaves
- 1 tablespoon olive oil
- 2 slices rye sourdough bread (90g), toasted
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