Step 1

Sift the flour into a bowl, add the remaining ingredients, whisk and set aside for later.

Step 2

Heat a tbsp of oil in a pan on medium heat and add thinly sliced onion. After a few minutes turn down the heat and leave to cook for 10-15 minutes until reduced and soft.

Step 3

Snap or cut off the ends of the asparagus then cut into 2 inch pieces. Fry with some oil, salt and pepper on medium-high heat for 5 minutes. Transfer to a bowl.

Step 4

In a large non stick frying pan heat a tbsp of oil on medium heat. Ladle 1/3 of the omelette mixture into the pan and swirl so it coats the bottom of the pan.

Step 5

Next add 1/3 of the onion, asparagus and crumbled feta to one half of the omelette.Drizzle over 1 tsp of pesto.

Step 6

Bubbles should start to appear on the omelette. Using a non stick spatula/turner carefully flip the side with no filling over the top of the side with filling.

Step 7

Let cook for a further couple of minutes and then repeat for the remaining omelettes. Keep the cooked omelettes in the oven on a low heat.

Step 8

Serve straight away! Enjoy with a side salad or new potatoes.