1. Bring a small pot of water to boil, blanch asparagus and add peas, quickly cooking for 1/2 minute. Strain and set aside.
2. Crack eggs into a bowl, season and whisk.
3. Heat a non-stick pan over medium heat, spray with oil and pour in half of the egg mix covering the base.
4. Cook lightly while lifting and moving the egg around to cook more evenly.
5. Just before the omelette is cooked, add half the asparagus, peas and drained tuna.
6. Fold in half and slide onto a plate. Repeat the process for the second omelette
7. Serve with wholegrain toast for breakfast, or a healthy side salad for lunch.

Tip: Try different flavour combinations, from zucchini and semi-dried tomatoes to spinach and low fat fetta cheese.