Smoked Ham and Asparagus Omelette

Drain the asparagus, reserving the liquid. Puree and add enough liquid to make a dolloping consistency. For each omelette, lightly beat 3 eggs together with a fork and season with salt and pepper. Heat 15g butter in a non-stick frypan and pour in eggs, swirling to coat the base of the pan. Gently stir once or twice with a spatula and then allow to begin to set underneath. Top one half of the omelette with half the ham, asparagus puree, tomatoes, cheese and spring onion and cook until mostly set. Using the spatula, carefully fold the plain side of the omelette over the filling and allow to cook for another minute until the cheese has melted. Carefully slide onto a plate and serve with buttered toast.