Spring Omelette

To prepare the spring omelette, start by washing all the vegetables under plenty of fresh running water. Scrape the stalks of the asparagus with a vegetable peeler to remove the tougher outer parts 1, then cut the stalk into cubes of about 1/5 inch 2 and the tips in half 3.

Finely slice the leek 4, then peel the carrots and cut them into cubes of about 1/5 inch 5. Continue cleaning the peppers: remove the top part 6,

then with a knife, remove the white filaments and seeds found inside 7; then cut them into cubes of about 1/5 inch 8. Place a non-stick pan with oil and a garlic clove 9 on the stove.

When the garlic is golden, remove it from the heat and add the carrots and leek 10, cooking for 2 minutes and seasoning with salt and pepper. Add the yellow 11 and red peppers, along with the asparagus 12

and cook for another 10-12 minutes, adding a ladle of water 13 and stirring with a spatula 14. In a separate bowl, beat the eggs and add salt 15 and pepper.

Add the herbs as well: thyme, marjoram 16, and fennel 17. Stir with a whisk to mix all the ingredients 18.

Once the vegetables are ready 19, turn off the heat and add them to the beaten eggs 20, mixing well with a teaspoon 21.

Pour everything into a 11-inch diameter non-stick pan 22 and cook covered with a lid 23 for 6-7 minutes over moderate heat 24. With the help of the lid, flip the omelette to cook it on the other side for about 3 minutes 25. Once ready 26, turn off the heat and serve your spring omelette 27.

Pour everything into a non-stick pan with a diameter of (?) 22 and cook covered with a lid 23 for 6-7 minutes over moderate heat 24. With the help of the lid, flip the omelette to cook it on the other side for about 3 minutes 25. Once ready 26, turn off the heat and serve your spring omelette 27.