You may have a cupboard full of pot noodle and dried pasta, which will still be there next July, but keeping a box of eggs in the fridge makes good sense for a cheap, nutritious snack. And we at the Freshers Guide have decided to take you under our wings and keep you healthy and well fed during your time at Newport and Caerleon.

However, a badly cooked omelette can resemble and taste like a grey rubbery frisbee if you haven't got the knack so in the interests of health and safety we consulted the the people at 'British Egg Week'.

They told us : "Eggs are back in fashion and there are now some great reasons to celebrate British Egg Week (11-17 October 2004). Top chefs and celebs have given their 'perfect omelette' recipes to show just how quick, tasty and nutritious cooking with eggs is now that worries about salmonella and cholesterol have been vanquished.

Eggs are packed with protein and vitamins. In particular they provide an excellent source of the B vitamin group, which performs many vital functions in the body.

You can celebrate British Egg Week by rustling up an omelette and free copies of 'My Perfect Omelette', featuring omelette recipes from top chefs and celebrities, will be available from 11 October by calling the British Egg Information Service (BEIS) on 020 7370 7411.

Until then, we have a great eggy recipe for you which is so simple even the hens could cook it. We're also giving you the chance to win a £25 ASDA voucher which could keep you in eggs for months, a non-stick omelete pan, jug and egg whisk. You can spend your £25 in any ASDA store, in whichever way you choose! Send your name and contact details to Freshers Guide /ASDA Voucher Giveaway; c/o Jill Williams, South Wales Argus, Maesglas, Cardiff Road, Newport. NP20 3QN

Veggy Egg Pittas

Preparation Time: 5 minutes Cooking Time: 4 minutes Serves: 2 Ingredients 15ml/1tbsp vegetable oil 2 spring onions, sliced 100g/4oz cherry tomatoes, halved 4 large Lion quality eggs 2 wholemeal pitta breads, toasted

Method

Heat the oil in a non-stick pan, add onions and tomatoes; fry for 1 minute. Beat eggs with salt and freshly ground black pepper. Pour eggs into pan, cook over gentle heat for 3 minutes, stirring until scrambled, set aside. Cut pitta in half and open to make pockets. Spoon the egg mixture into each pocket. Serve warm.