Asparagus omelette with bacon and cheese
This asparagus omelette with bacon and cheese is not only yummy but looks good too, so it’s ideal for a special breakfast and brunch. You can use any cheese you like – goat’s cheese, mature cheddar or blue cheese would be an excellent choice. Serve it with a crispy salad and wholesome bread.
Ingredients
Method
- First, fry or grill the bacon, then set aside.
- Cut the stems of the asparagus off and discard. Using a vegetable peeler or shredder, cut the asparagus lengthwise into 3 or 4 long, thin strips.
- Lightly beat half of the eggs & milk. Add a couple of pinches salt.
- Heat the oil in a frying pan.
- Place a few asparagus slices in the pan in several rows. Arrange them so the middle of the pan remains empty, this way you’ll be able to fold the omelette in half easily.
- Pour over the egg mixture, letting it spread out evenly in the pan.
- Cook over a low heat until the surface of the omelette is no longer runny. Put two bacon slices on one half, then add some cheese on the other half.
- After a minute or so, carefully fold the cheesy half onto the bacon side. Press them together and cook for a minute or so, then slide it onto a plate.
- Make another omelette the same way.
- Cut them in half into triangle shapes, then serve immediately.