Spanish omelette “Revuelto”

Finely chop the onion (1 piece) and garlic (1 clove). Then prepare the pumpkin (150 g) and mushrooms (150 g) by cutting them into cubes.

Trim 2–3 cm from the bottom of the asparagus (80 g), as it is usually tough. Cut the remaining part into small pieces that match the size of the pumpkin and mushroom cubes.

In a frying pan, heat olive oil (2 tbsp) and add the chopped onion and garlic. Sauté them until translucent, then add the spices and put the pumpkin, asparagus, and mushrooms into the pan.

Simmer the mixture over medium heat for 7–10 minutes until the vegetables become soft.

While the vegetables are cooking, lightly beat the eggs (2 pieces) and add a little salt. Once the vegetables are ready, pour the eggs into the pan and continue to simmer, stirring constantly, for a few minutes.

As soon as the eggs start to set, the omelet will be ready.