Light, tasty and packed with protein, this is the ideal 'school night' dinner, no matter how young or old you might be.

Prep time: 15 mins  

Cooking time: 15 mins  

Serves 4 

Ingredients

• 2 bunches asparagus 
• 1 can corn kernels 
• ½ red onion  
• 8 eggs  
• ½ punnet rocket  
• 1 avocado  
• 100g Danish feta  
• 2 tbsp red wine vinegar  
• 2 tbsp sugar  
• Salt and pepper  
• Olive oil   

Method

1. Bring a medium sized pot of water to the boil.  
2. Cut off the hard ends of the asparagus, and discard. Put the asparagus in the boiling water and cook for 2 mins. Drain and refresh in icy water. Set aside.  
3. Drain the tin of corn, slice the asparagus into threes and finely slice the red onion. In a small pot, place the sliced onion and add the red wine vinegar and sugar. Mix well and bring to heat just to dissolve the sugar, remove from pot and into a bowl in the fridge to cool down.  
4. For one omelette whisk 2 eggs in a mixing bowl and season with salt and pepper. In a medium sized frying pan, drizzle olive oil and heat on medium heat. Pour in the egg mixture making sure it spreads evenly on the pan. Sprinkle on some of the corn and the feta.
5. When the egg is nearly firm, use a rubber spatula to carefully fold one half overthe other and cook for a further minute. Slide onto a plate and keep warm. Repeat the process for the next omelettes.  
6. In a separate bowl mix the pickled onion, rocket, avocado and asparagus and serve with the omelette.