- 8x medium eggs
- 1 cup Bimi broccoli
- 2/3 cup sugar snaps
- 1/3 cup fresh peas
- 1 red onion
- 3/4 cup asparagus
- 4 tablespoons Maille Traditional Dijon Originale Mustard
- Shiso purper
- Cut each vegetable into even sized pieces and blanche them.
- Whisk the eggs and fry in a non-sticking pan 4 small or 1 big omelet.
- Spread the Maille Dijon mustard on the omelet and transfer the vegetables on top of that.
- Sprinkle some Shiso purper (or any other nice cress or herbs) on top.