Eating for Health, Gluten-Free Cooking by Anne Sheasby, 2001 ISBN#1-84038-586-3
50 gram (2 oz.) asparagus tips
50 gram (2 oz.) spring greens, shredded
1 Tbsp. sunflower oil
1 onion, sliced
175 gram (6 oz.) cooked baby new potatoes, halved or diced
2 tomatoes, chopped
6 eggs
1 – 2 Tbsp. chopped fresh mixed herbs
salt and ground pepper
Steam the asparagus tips and spring greens over a saucepan of boiling water for 5 – 10 minutes until tender. Drain the vegetables and keep warm. Heat the oil in a large frying pan, add the onion and cook gently for 5 – 10 minutes until softened, stirring. Add the baby potatoes and cook for 3 minutes, stirring. Stir in the asparagus and spring greens. Lightly beat the eggs with the herbs and season with salt and pepper. Pour the egg mixture over the vegetables, then cook over a gently heat until the bottom of the omelette is golden brown. Preheat the grill to hot and cook the omelette under the grill until the top is golden brown. Serve with salad.
