Ingredients
30ml PERi-PERi sauce (choose your flavour)
2 large eggs
8 cherry tomatoes
50g fine asparagus
2 slices of emmental cheese
1 tbsp olive oil
Method
Separate egg yolks from whites in 2 bowls (it's hard to do in one bowl, we tried). Whisk yolks and pour in PERi-PERi sauce.
Whisk the egg whites until they form soft peaks, then carefully fold in (that's fancy talk for mix in to) the yolk mixture.
Drizzle some oil in a frying pan over medium heat and let’s get sizzling! Cook asparagus and tomatoes for 1 minute.
Turn heat down to low. Add the egg mix and cook for 3-5 minutes until the omelette is cooked and golden brown on the bottom (and looking delicious).
Add emmental to one half of the omelette and then fold over and devour!
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