A quick and easy omelette/frittata you can make with any leftovers you might have in the fridge.

Ingredients:
4 eggs
3 asparagus spears (pre-cooked – leftover)
2 spring onion shoots
Olive oil
Salt and pepper

Method:
Pre-heat oven to 180
Chop pre-cooked asparagus and spring onion and place in pan with olive oil
Sauté asparagus and spring onion
While asparagus and spring onion is sautéing, whisk 4 eggs in a bowl
Once asparagus and spring onion has sautéed, pour egg mixture on top into pan
Reduce to low heat, once bottom cooked, place in oven until top cooked

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