My own recipe.

cost: £1-2, less if you can get things from your own garden serves: 2

I can’t wait to make this again when the first tender wax beans appear!  Nasturtium leaves are strongly peppery.  If you don’t have them, you can substitute rocket, mustard, or other strongly-flavoured greens, or even some spinach and lots of cracked black pepper.

1/2 yellow onion
a small handful of green beans
3 fist-sized chestnut mushrooms
6-8 nasturtium leaves
1/4 t sage
4 eggs or 6 egg whites
olive oil
1/4 pack Blacksticks Blue cheese

Slice the onion and mushroom into thin pieces.  Cut the green beans into 1/2 inch and add all the vegetables to a pan.  Add sage, salt, and pepper.  Coat with some olive oil and sautee until just tender.  Remove from heat.  Finely chop the nasturtium leaves and add to the pan to wilt.

Whisk 4 eggs and parsley with a little water.  Pour into a heated oiled pan.  Keep lifting the edges and letting the egg mixture flow underneath until all the egg is cooked, but still glossy.  Place vegetable mixture onto one half of the omelette, top with crumbled Blacksticks, and fold over.  Serve immediately.