A small bunch of asparagus
2 red peppers, roasted, peeled and sliced
6 free range eggs
Tasman Sea Salt
Preheat the oven to 180C
Heat a pan with some olive oil and fry the asparagus for a couple of minutes until bright green and tender.
Whisk the eggs with some Tasman Sea Salt and black pepper and add to the pan along with the red peppers. Crumble the goats cheese around the pan.
Cook on the stove top for around 5 minutes then put the pan into the oven for another 15 minutes until golden on top.
Serve warm or cold.