Asparagus omelette with bread strips

What you need

5-6 asparagus 1 tbsp olive oil

4 medium eggs 2 tbsp plant milk

Feta cheese (optional)

Method

• In a small pot, boil the asparagus for 5 minutes, then drain.
• In a small pan, warm up the olive oil on low heat.
• Once hot, sauté the asparagus for 1-2 minutes.
• In a small bowl, whip the eggs with the plant milk.
• Pour the egg mixture in the pan, letting the egg settle around the asparagus spears.
• Cook until the eggs start solidifying, lifting up the sides so that the egg in the middle moves to the sides.
• Turn over the omelette carefully and cook for another minute. Remove from the pan.