Herb & Asparagus Omelette with Turkish Toast Fingers

• 2 slices Speedibake Turkish Loaf, sliced thick
• 1 tbsp softened butter
• ¼ cup grated cheddar or tasty cheese
• Pinch of smoked paprika or Aleppo pepper
• Fresh chopped parsley or chives, to garnish

Omelette

• 2 eggs
• 1 tbsp milk or cream
• 1 tbsp finely chopped herbs (chives, parsley, or dill)
• ¼ cup cherry tomatoes, halved
• 4–5 asparagus spears, trimmed and cut into 3cm pieces
• 2 tbsp crumbled feta
• Salt and black pepper, to taste
• Olive oil or butter, for cooking

1. Prepare toast fingers: Preheat oven to 200°C. Butter top of each Turkish slice, sprinkle with cheese and paprika, then bake for 8–10 minutes until golden. Slice into fingers and keep warm.

2. Cook asparagus: Sauté asparagus in a little olive oil for 2–3 minutes until just tender. Set aside.

3. Make omelette: In a bowl, whisk eggs, milk, herbs, salt, and pepper. Heat a non-stick pan with butter or oil over medium heat. Pour in egg mixture. As it sets, lift edges to let uncooked egg run underneath.

4. Finish omelette: When nearly set, scatter asparagus, tomatoes, and feta on one half. Fold over and cook 30–60 seconds until just set. =

5. Serve: Plate omelette with warm Turkish toast fingers. Garnish with herbs and cracked pepper.