Omelette with Asparagus and Radishes

An unusual combo of fresh asparagus and sharp radish makes a colourful, healthy omelette you can whip up quickly for breakfast, lunch, dinner or any time in between.


  • 225 g (2 cups) asparagus, woody ends removed
  • 125 g (3/4 cup) fresh or frozen peas, thawed if frozen
  • 8 large eggs
  • 1 tbs unsalted butter
  • 15 g (1/2 cup) dill, chopped
  • 4 salad radishes, thinly sliced
  • Salt
  • Freshly ground black pepper


Step 1.
Preheat the oven to 180°C (160° fan).

Step 2.
Par-cook the asparagus and peas in a saucepan of salted, boiling water until just tender, 2-3 minutes. Drain well; cut the asparagus in half.

Step 3.
Beat the eggs with the dill and some salt and pepper to taste in a mixing bowl. Melt the butter in a 20cm sauté pan set over medium heat.

Step 4.
Pour in the egg mixture and let it cook for 2 minutes. Arrange the asparagus and peas in the egg; transfer the pan to the oven and bake the frittata until set and slightly puffed, about 15 minutes.

Step 5.
Remove and let stand briefly before turning out, slicing, and serving with a garnish of radish.

Serves 4-6