Asparagus And Mint Omelette

• 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

1. 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.
2. Lightly beat eggs in a medium bowl. Add potato, peas, mint and chopped asparagus ends.
3. 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.
4. Top omelettes with asparagus tips. Serve with toast.

new potato, frozen peas, eggs, mint, olive oil, rye

Taken from recipes-plus.com/api/v2.0/recipes/37226 (may not work)