Method

1. 1

   Separate egg yolks from whites in 2 bowls (it's hard to do in one bowl, we tried). Whisk yolks and pour in PERi-PERi sauce.

   
2. 2

   Whisk the egg whites until they form soft peaks, then carefully fold in (that's fancy talk for mix in to) the yolk mixture.

   
3. 3

   Drizzle some oil in a frying pan over medium heat and let's get sizzling! Cook asparagus and tomatoes for 1 minute.

   
4. 4

   Turn heat down to low. Add the egg mix and cook for 3-5 minutes until the omelette is cooked and golden brown on the bottom (and looking delicious).

   
5. 5

   Add emmental to one half of the omelette and then fold over and devour!