Hugh Fearnley-Whittingstall
Get back to your roots with this veg patch omelette from River Cottage Spring
Serves 2
1. Break 6 eggs into a bowl and add a pinch of salt and pepper and beat with a fork until the egg yolk and white are well mixed.
2. Heat a knob of butter in a pan, with a dash of oil to stop it burning.
3. Add some roughly chopped baby onions and sweat them in the pan.
4. Add in the pea and broad bean shoots, cook for a few minutes until just wilted.
5. Tip in the beaten eggs.
6. Serve with a salad of lettuce leaves and edible nasturtium flowers.
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