1 bunch asparagus
1/2 cup fresh or frozen peas
2 tbsp olive oil
1 onion, thinly sliced
2 tbsp chopped fresh herbs (parsley, thyme, oregano)
8 organic eggs, lightly beaten
1 tsp grated lemon zest
3 tbsp hummus
2 tbsp Greek-style yoghurt
spinach salad, to serve
1 Wash spinach and blanch until wilted. Drain excess moisture. Blanch asparagus and peas until bright green and tender. Refresh under cold water; cut asparagus into bite-size pieces.
2 Heat oil in 24cm non-stick frying pan. Add onion and cook over medium heat until soft and golden. Add herbs and cook until wilted. Arrange vegetables so they are evenly distributed in the pan.
3 Lightly whisk together the eggs, lemon zest, hummus and yoghurt and pour over the vegetables. Season with salt and pepper.
4 Cook over a medium-low heat until the base is just set. Transfer pan to a preheated grill; cook until set. Serve with spinach salad, if desired.