Method

1. Separate egg yolks from whites in 2 bowls (it's hard to do in one bowl, we tried). Whisk yolks and pour in PERi-PERi sauce.
2. Whisk the egg whites until they form soft peaks, then carefully fold in (that's fancy talk for mix in to) the yolk mixture.
3. Drizzle some oil in a frying pan over medium heat and let’s get sizzling! Cook asparagus and tomatoes for 1 minute.
4. Turn heat down to low. Add the egg mix and cook for 3-5 minutes until the omelette is cooked and golden brown on the bottom (and looking delicious).
5. Add emmental to one half of the omelette and then fold over and devour!