Looking for a healthy and quick meat free meal? Look no further than this veggie-loaded asparagus and pesto omelette! You will love this 15-minute recipe either for breakfast or the too-tired-to-cook weeknight dinner.

Prep time: 5 min

Cook time: 10 min

Serves 1

Ingredients

1 / 2 large bunch of Aussie asparagus, sliced in half lengthways

3 large free-range eggs

75g fresh pesto

Extra-virgin olive oil, to drizzle

Dukkah, to sprinkle

Fresh coriander leaves, to sprinkle

Cracked black pepper and sea salt, to season

Method

Heat grill to high. In a small-medium frypan, add the asparagus and drizzle over olive oil. Season with cracked black pepper and sea salt and cook until softened.

In a small bowl, crack the eggs and whisk with 1/2 the pesto. Set aside some asparagus for topping and with the remaining spread out and pour over the egg mixture. Cook for a few minutes on the stovetop and then finish under the grill.

Once ready, fold over to form an omelette. Drizzle the remaining pesto over the omelette and sprinkle with dukkah and coriander.