Once you're confident with the technique, enjoy experimenting with countless ingredients and tasty combinations.

Asparagus omelette
Serves: 1
ProPoints value per serve: 4
Prep: 3 min
Cooking: 5 min
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asparagus 2 fresh spears, tough ends trimmed, cut into 3cm lengths
eggs 2
butter ½ tsp
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1 Cook asparagus in a saucepan of boiling water or in microwave for 2 minutes, until just tender. Drain and set aside.

2 Break eggs into a bowl, add 1 tablespoon water and season with salt and black pepper. Beat with a fork until just combined.

3 Heat a small non-stick frying pan and add butter. Swirl around to coat base of pan. When pan is hot, add beaten eggs. Eggs should bubble immediately. Cook for 20 seconds, lift up edges with a spatula and allow uncooked egg to run underneath. Continue until the omelette is just set.

4 Sprinkle cooked asparagus over ½ the omelette and fold the other side over asparagus. Slide onto a warm plate.

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Note
You can use ½ teaspoon of olive oil instead of butter if you prefer, although butter gives the omelette a good flavour and colour.