For 4 servings

Prep and cook time: 30 min

Difficulty: Easy

Cannot be frozen


3 tbsp olive oil

2 large skinless chicken breasts, trimmed and cut into small strips
1 small onion, chopped

350 g | 12 oz | 3 cups green asparagus, woody ends trimmed, spears halved

200 g | 7 oz | 1 1/3 cups cherry tomatoes, quartered

12 large eggs

2 tbsp oregano, small leaves
sea salt
freshly ground black pepper


1 Heat 2 tbsp olive oil in a large non-stick frying pan set over a moderate heat.

2 Add the chicken and some seasoning, and saute for 7-8 minutes, stirring and tossing from time to time, until cooked through. Remove from the pan to a plate.

3 Add the remaining olive oil, and then the onion, asparagus, and a pinch of salt to the pan. Saute over a moderate heat for about 3 minutes until the onion is coloured. Cover with a lid and cook for a further 2 minutes until the asparagus is tender to the tip of a knife.

4 Stir in the cherry tomatoes before removing the vegetables from the pan and adding to the chicken. Cover loosely with aluminium foil to keep warm.

5 To prepare each omelette, beat three eggs with some seasoning in a small bowl. Wipe the pan clean with kitchen paper before setting over a moderate heat.

6 Add the beaten egg and let it set, undisturbed, for about 30 seconds before drawing the edges of the omelette to the centre of the pan while tilting the pan to let any uncooked egg reach the base.

7 Continue in this fashion, cooking the omelette until the underside is golden-brown. Scatter about a quarter of the chicken and vegetables on top before folding over the omelette in half. Cook for a further minute, flipping once after 30 seconds.

8 Slide the omelette out onto a serving plate and garnish with oregano leaves. Repeat steps 7 & 8 for the remaining omelettes, serving them immediately for best results.