Green Spring Cheese Omelet


Step 1Cut two 1/2 inch (1 cm) slices of green bell pepper. Chop the chives and tear the dill into smaller sprigs.

Step 2Heat a large skillet greased with olive oil over a medium-high heat. Add the pepper slices and cook for 3 to 4 minutes, turning halfway. When crisp-tender, transfer to a plate.

Step 3While the veggies are cooking, crack the eggs into a bowl. Add grated cheese and chopped chives. Season with a pinch of salt and pepper. Whisk using a fork.

Step 4Pour the egg mixture into the hot pan where you cooked the veggies. Use a spatula to bring in the egg from the sides towards to centre for the first 30 seconds.

Step 5Turn the heat down to medium. Carefully add the cooked pepper rings and asparagus spears. Sprinkle with fresh dill. Cook for 2 to 3 minutes, or until set underneath.

Step 6Serve warm or let the omelet cool down to room temperature and refrigerate for up to 3 days.